Pumpkin Whoopie

By chelyc13

Ingredients

• 2 1/4 cups all purpose flour
• 1 teas baking powder
• 1/2 teas baking soda
• 1 tblsp ground cinnamon
• 1 1/2 teas ground ginger
• 1 teas ground allspice
• 1 teas ground nutmeg
• 1/2 teas salt
• 1 cup brown sugar
• 1/2 cup unsalted butter, at room temp
• 1 1/2 cups solid pack pumpkin
• 1 egg
• 1 teas vanilla

Details

Servings 30

Preparation

Step 1

1. Position a rack in the center of the oven and preheat the oven to 350. line two baking sheets with parchment paper.

2. Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt onto a sheet of waxed paper.

3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar and butteron low speed until just combined. add the pumpkin, then the egg, beating well. add the vanilla and beat until combined.

4. Add the flour mixture and beat on low until just incorporated, scraping down the sides of the bowl.

5. Using a small ice cream scoop of 2 tblsp scroop, drop about 2 tbsop of batter onto on of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one shet at a time for about 15 minutes each, or until the cakes begin to crack and are firm to the touch. Let the cakes cool on the sheet for at least 5 minutes before trasferring them to a rack to cool completely.