Pumpkin Spiced Whoopie Pies
A couple of weeks ago I shared my recipe for Pumpkin Spiced Whoopie Pies over at Get Your Crap Together. In case you missed it, here it is:
With Fall being in full swing, I’ve been seeing tons of apple and pumpkin recipes all over Pinterest. I decided to try my hand at my own pumpkin recipe. I don’t know about you but I am absolutely IN LOVE with whoopie pies. If you’ve never had a whoopie pie…what are you waiting for?? They are AMAZING with a capital A! I have combined my love with whoopie pies with my love for pumpkin pie and have created Pumpkin Spiced Whoopie Pies. They taste like little pumpkin cakes from heaven. I hope you give the recipe a try and I would love to hear your feedback! Here it is:
- [b]Whoopie Pie[/b]
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup light brown sugar, firmly packed
- 1 large egg, room temp
- 1/2 cup (1 stick) unsalted butter, room temp
- 1/2 tsp vanilla extract
- 7 oz (half of a can) of pureed pumpkin (not pumpkin pie filling)
- [br][b]Cream Cheese Filling[/b]
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 1 tbsp confectioner’s sugar
- 1/2 cup whipped topping
- [b]Whoopie pie cookie[/b]
- Preheat oven to 350 degrees F
- Line a baking sheet with parchment paper or a silicone mat
- In a large bowl. whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together.
- Using your stand or hand mixer, cream together the butter and brown sugar until fluffy.
- Add the egg and continue to mix until fully incorporated.
- Add the pureed pumpkin and vanilla and mix until the batter is well blended.
- Using a small ice cream scoop or a tablespoon, drop the batter onto the baking sheet, about 2 inches apart.
- With the back of your spoon, smooth the top of the batter.
- Bake for 10-12 minutes until the tops of the cookies are slightly springy. Move to a wire rack to cool.
- [b]Cream cheese filling[/b]
- With a stand or hand mixer, cream the cream cheese and confectioner’s sugar together until fluffy.
- Add the vanilla extract and mix until fully incorporated.
- Using a spatula, fold the whipped topping into the mixture.
- [b]To assemble[/b]
- Spoon the filling onto one of the cookies.
- Place another cookie on top.
- I normally chill mine in the refrigerator for about 15-20 minutes before serving but you can serve as is.
I hope you enjoy this recipe as much as I did!
