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Pumpkin Whoopie Pies

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  • Author: Margaret Holloway
  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 minutes
  • Yield: 12 servings
  • Category: Desserts

Description

Pumpkin-spiced cake rounds turn pillowy soft as they bake, then meet a tangy cream cheese filling that melts into spice-kissed sweetness. Each bite is a tender autumn hug you can hold.

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder, and salt.
  3. In a large bowl cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in the egg until combined, then stir in the pumpkin puree and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Drop the batter by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the tops spring back when lightly touched.
  8. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the filling, beat the softened cream cheese and butter together until smooth, then add the powdered sugar, vanilla extract, and a pinch of salt; beat until fluffy.
  10. Match the cooled cookies into pairs and spread or pipe about 2 tablespoons of filling onto the flat side of one cookie, then sandwich with its mate.
  11. Chill the assembled whoopie pies for at least 30 minutes before serving.

Notes

  • Use a small cookie scoop to ensure uniform cake sizes.
  • Store whoopie pies in an airtight container at room temperature for up to 2 days.
  • Adjust spice levels to taste or substitute pumpkin pie spice.
  • For firmer filling, refrigerate the pies for 1 hour before serving.

Find it online: https://simplegout.com/pumpkin-whoopie-pies/