Whoopie Pumpkin Pies

By KeyIngredient

Ingredients

• Cookies:
• 1 stick unsalted butter, softened
• 1 1/4 c. sugar
• 1 egg
• 1 c. buttermilk, at room temp
• 1 tsp. vanilla
• 1 3/4 c. cocoa
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• pinch of salt
• Filling:
• 4 oz. cream cheese, at room temp
• 4 Tbsp. unsalted butter, at room temp
• 2/3 c. powdered sugar
• 1/4 c. canned pure pumpkin
• 1/4 tsp. cinnamon
• pinch of salt

Preparation

Step 1

Cookies:
Heat oven to 400. Line cookie sheets with parchment. Using a stand mixer, beat butter and sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop 8 scoops of batter, about 2 Tbsp. each, onto prepared baking sheets, spacing them 3" apart. Bake until edges are set but the cookies are still soft, about 8 min. Cool for 2 min. then remove to racks to cool completely.

Filling:
Beat cream cheese and butter in small bowl with a mixer until smooth. Slowly beat in the powdered sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth.