Pumpkin Whoopie Pies with Cream Cheese Filling

By KeyIngredient

Ingredients

• Cream Cheese Filling:
• 3 c. powdered sugar
• 1 stick unsalted butter softened
• 1 cream cheese softened
• 1 tsp. vanilla
• Cookies:
• 3 c. flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 Tbsp. ground cinnamon
• 1 Tbsp. ground ginger
• 1 Tbsp. ground cloves
• 2 c. firmly packed DARK brown sugar
• 1 c. vegetable oil
• 3 c. pumpkin puree, chilled
• 2 eggs
• 1 tsp. vanilla

Details

Servings 12

Preparation

Step 1

Heat oven to 350. Line 2 baking sheets with parchment.

In large bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside. In another large bowl whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using small ice cream scoop, drop heaping tablespoons of dough onto prepared baking sheets about 1" apart. Bake until cookies are just starting to crack on top and a toothpick inserted in center of each cookie comes out clean, about 15 min. Let cool completely on pan.

Make the filling:
Sift powdered sugar into medium bowl; set aside. In bowl of electric mixer fitted with paddle attachment beat butter until smooth. Add cream cheese and beat until well combined. Add powdered sugar and vanilla; beat just until smooth.

Refrigerate cookies once put together up to 3 days.