Pumpkin Whoopie Pie's
What could be more nastalgic than baking fresh Pumpkin Whoopie Pie's with all your favorite fall spices. A fluffy pumpkin cake sandwiches cinnamon cream cheese frosting that is like biting into a cloud.
Ingredients
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs room temperature
- 1 1/4 C light brown sugar packed
- 2/3 C canola oil
- 1 tsp pure vanilla extract
- 1 C pumpkin puree
Cinnamon Cream Cheese Frosting
- 1 - 8 oz box cream cheese, softened
- 1/4 C unsalted sweet cream butter softened
- 2 C powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 3-5 tbsp heavy whipping cream
Instructions
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Use a whisk to combine and set aside
- In a large mixing bowl, whisk together until smooth the brown sugar and oil
- Mix in one egg at a time until combined and smooth
- Mix in the vanilla and pumpkin puree
- Gradually mix in the dry ingredients until combined and smooth
- Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds
- Bake in the oven for 11 minutes
- Remove from oven and allow to cool completely
Instructions for Cinnamon Cream Cheese Filling:
- Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar, and heavy whipping cream until combined and creamy
- Scoop into piping bag and set aside
- Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
- Pipe a dollop of frosting on the bottom whoopie pies
- Place the top whoopie pie onto the frosting and lightly press it down
- Enjoy with a large glass of milk!