Pumpkin Whoopie Pies
Ingredients
Whoopie cakes:
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 T ground cinnamon
- 1 T ground ginger
- 1 T ground cloves
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree
- 2 eggs
- 1 tsp vanilla
Cream Cheese Filling:
- 4 T unsalted butter, at room temperature
- 4 oz cream cheese
- 3 1/2 cups powdered sugar
- 1 tsp vanilla
- 1-2 T milk
Instructions
- Whisk together the flour, salt, baking powder, baking soda, and spices in a large bowl.
- In another large bowl, whisk together brown sugar and oil until well combined.
- Whisk in pumpkin until combined.
- Add eggs and vanilla, mixing well.
- Add flour mixture and stir in well.
- Drop by heaping tablespoonfulls onto baking sheets lined with parchment or silicone mats.
- Bake at 350 degrees for about 8 minutes. Let cool before removing from pan.
- (OR make large whoopies using a large scoop or ice cream scoop to measure them. Bake for about 15 minutes or until a toothpick inserted in their centers comes out clean.)
Make filling:
- Cream butter and sugar together until smooth. Add in powdered sugar until combined.
- Add vanilla and start with 1 T milk. Mix for about 3-5 minutes until creamy. Add more milk if needed to make spreadable.
Assembling:
- Spread half the whoopie cakes with filling, top with other halves.