I hadn’t made whoopie pies in a few years, but a craving drew me to this recipe.  OMG! These whoopie pies are literally bursting with flavor.  They are so light, soft, and delicious. 

Recipe adapted from Food Network

Ingredients:

Cookies-

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoons ground cloves

2 cups packed dark brown sugar

1 cup unsweetened applesauce

3 cups chilled pumpkin puree

2 large eggs

½ teaspoon vanilla extract

Filling-

3 cups confectioners’ sugar

½ cup unsalted butter room temperature

8 ounces reduced fat cream cheese room temperature

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
2. In a large bowl whisk the dry ingredients (flour, salt, baking soda, cinnamon, ginger, cloves, baking powder).
3. Add brown sugar and applesauce to a stand mixer.  Mix on low to combine.  Add the pumpkin puree and scrape down the sides.  Mix to combine on low.  Add eggs and vanilla and mix to combine.
4. Fold in the flour mixture on low.  Scrape down the sides to mix all the batter evenly.  Do not over mix.
5. Use a medium cookie scooper to release the dough on the prepared baking sheets.  Cook for 12-14 minutes until cookies are starting to crack on the top and a toothpick inserted in the center comes out clean.
6. Remove the cookies from the oven and remove parchment paper from baking sheets to allow cookies to cool.
7. Add the cream cheese and butter to a stand mixer.  Mix on medium to combine.
8. Add the confectioners’ sugar beating on low.  Add the vanilla extract and scrape down the sides to fold in all of the sugar.
9. Assemble the whoopie pies.  Turn half of the cookies upside down.  Pipe filling on the cookie with an icing tool or place a dollop with a small cookie scooper.  Place another cookie on top and press down gently.
10. Refrigerate for 30 minutes to firm up prior to serving.  Store in the refrigerator. 
11. Enjoy!