Pumpkin Whoopie Pies with Cream Cheese Filling
By mzander
Ingredients
- 3 cups All Purpose Flour
- 1 Tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 1 cup sugar
- 1 cup vegetable oil
- 1 - 15 oz. can of pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream Cheese Filling
- 1 - 8 oz. package of cream cheese, softened
- 1 stick of unsalted butter, room temperature
- 1 - 16 oz. package of powdered sugar
- about a capful of vanilla extract
- a pinch of cinnamon (to taste)
Details
Adapted from facebook.com
Preparation
Step 1
Preheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
Cream Cheese Filling
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece
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