Pumpkin Whoopie Pies (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1/2 teaspoon baking powder.
03 -
1/2 teaspoon baking soda.
04 -
1 teaspoon ground cinnamon.
05 -
1/2 teaspoon ground ginger.
06 -
1/4 teaspoon ground nutmeg.
07 -
1/4 teaspoon ground cloves.
08 -
1/4 teaspoon salt.
09 -
1/2 cup packed brown sugar.
10 -
1/2 cup granulated sugar.
11 -
1/2 cup canola oil.
12 -
1 1/2 cups canned pumpkin puree.
13 -
1 large egg.
14 -
1 teaspoon vanilla extract.
15 -
1/4 cup unsalted butter, softened.
16 -
1/4 cup cream cheese, softened.
17 -
1 1/2 cups powdered sugar.
18 -
1/2 teaspoon vanilla extract.
# Instructions:
01 -
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
02 -
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
03 -
In another bowl, beat together the brown sugar, granulated sugar, and oil. Add the pumpkin, egg, and vanilla extract, and mix well.
04 -
Gradually stir the dry ingredients into the wet ingredients until combined.
05 -
Drop spoonfuls of the batter onto the baking sheets, spacing them about 2 inches apart.
06 -
Bake for 10-12 minutes until the cookies are firm. Transfer to wire racks to cool.
07 -
For the filling, beat together the butter, cream cheese, powdered sugar, and vanilla extract until smooth.
08 -
Spread the filling on the flat side of one cookie and top with another to form a whoopie pie sandwich.
# Notes:
01 -
For extra flavor, chill the cookies before assembling the pies.
02 -
Dust the finished whoopie pies with powdered sugar for a festive touch.