Pumpkin Whoopie Pies

READY IN: 35mins
SERVES: 24

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep the cookies first. Preheat your oven to 350°.
  • Line two baking sheets with parchment paper.
  • In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
  • In a separate bowl, whisk the brown sugar and oil together until combined.
  • Add the pumpkin puree and whisk to combine thoroughly.
  • Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
  • Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
  • Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
  • Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
  • Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
  • To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
  • In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
  • Add the cream cheese and beat until combined.
  • Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
  • To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
  • Use an ice cream scoop or a tablespoon to drop a large 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 this until you use all your cookies.
  • Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
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