Pumpkin Whoopie Pies With Cream Cheese Filling

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READY IN: 1hr 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Filling: Beat Cream Cheese, powdered sugar, butter and vanilla in medium bowl until smooth.
  • For the Cookies: Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.
  • Using electric mixer, beat butter, sugar, molasses and vanilla in large bowl to blend. Add eggs 1 at a time, beating until blended after each addition.
  • Beat in pumpkin.
  • Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions, beating until just combined.
  • Line 2 rimmed baking sheets with parchment. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart.
  • Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes.
  • Cool cookies on sheet.
  • Repeat with remaining dough. (Can be made 8 hours ahead. Let stand at room temperature.).
  • To Assemble: Spread 2 tablespoons filing on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining cookies and filling.
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