Nothing says “fall” to me more than pumpkins. Pumpkins on my porch, pumpkin carving, pumpkin spice lattes and pumpkin baked goods. The weather around here has been a bit cooler lately and since I needed a baked treat for Labor Day weekend I decided to make these pumpkin whoopie pies, and let me tell you, they did not disappoint.
Full of pumpkin flavor and spice, these whoopie pies were moist and delicious. Here is the original recipe, and below are my slight alterations.
Ingredients:
-3 cups flour
-1 teaspoon salt
-1 teaspoon baking powder
-1 teaspoon baking soda
-2 tablespoons cinnamon
-1 tablespoon ground ginger
-1 tablespoon ground cloves
-1/2 tablespoon ground nutmeg
-2 cups light brown sugar
-1 cup vegetable oil
-3 cups pumpkin puree, chilled
-2 large eggs
-1 teaspoon vanilla extract
Cream Cheese Filling:
-1/2 cup (1 stick) unsalted butter, softened
-1 12 oz container cream cheese, softened
-1 teaspoon vanilla extract
-2 to 3 cups powdered sugar
Directions:
1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
3. In a separate bowl, whisk together the brown sugar and oil until well combined. Whisk in the pumpkin puree. Add the eggs and vanilla until combined. Slowly mix in the flour mixture until all ingredients are well mixed.
4. Use a small cookie/ice cream scoop to drop mounds of batter on the cookie sheet. Bake for about 13-15 minutes or until a toothpick inserted in the center of the pies comes out clean. In my oven they baked for 13 minutes. Allow to cool completely.
5. Meanwhile, prepare the filling. Mix together the butter, cream cheese, and vanilla. Slowly stir in the powdered sugar a little at a time until it reaches a more firm, yet spreadable consistency.
6. To fill the pies, pipe a dollop of filling on the flat side of the pie and sandwich with another pie. Continue with all remaining pies.
Enjoy!
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