How to make it

  • Preheat oven to 350 degrees. Line two sheets with parchment paper.
  • In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and set aside.
  • In a seperate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine throughly. Add the eggs and vanilla and whisk until completely combined.
  • Combine the flour mixture into the pumpkin mixture and whisk until completely combined.
  • Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted comes out clean. Remove from the oven and let the cookies cool conpletely on the pan while you make the filling.
  • For the cream cheese filling, sift the confectioner's sugar into a medium bowl and set aside.
  • With an electric mixer, whip the butter until it is completely smooth, add the cream cheese and but until combined.
  • Add the confectioner's sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.
  • **Note: The filling can be made a day ahead. Cover bowl tightly and put it in the refrigerator. Let the fillng soften at room temperature before using.
  • To assemble the whoopie pies, turn half of the cooled cookies upside down (flat side facing up). Place a dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. The whoopie pies will keep for up to 3 days, sealed in a container in the refrigerator.
  • from Baked.

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