Pumpkin Whoopie Pies

By taniaf

cream cheese or maple filling

Ingredients

• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tbsp cinnamon
• 1 tbsp ginger
• 1 tbsp cloves
• 2 cups brown sugar
• 1 cup veg oil
• 3 cups chilled pumpkin puree
• 2 eggs
• 1 tsp vanilla

Details

Servings 12

Preparation

Step 1

Preheat oven to 350. Spray whoopie pie pan with Pam. In a large bowl, whisk together flour, baking powder, baking soda, and spices.
In another bowl, whisk brown sugar and oil together until combined. Add pumpkin and whisk together. Add eggs and vanilla, whisk until combined.
Sprinkle flour mix over wet mix and whisk until combined.
Use a small ice cream scoop, drop dough into whoopie pie pan. Bake 10-12 minutes until just starting to crack on top and toothpick comes out clean. Let cool completely in the pan.
To assemble: turn half of cookies upside down. Use a small ice cream scoop to drop filling onto flat side of cookie. place another cookie, flat side down, on top of filling. Press down slightly so filling spreads to edges. Repeat with rest of cookies. Chill for 30 minutes prior to serving.