Pumpkin Pie Whoopie Pies
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:
- Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
- In a large bowl whisk the dry ingredients (flour, salt, baking soda, cinnamon, ginger, cloves, baking powder).
- 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.
- Fold in the flour mixture on low. Scrape down the sides to mix all the batter evenly. Do not over mix.
- 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.
- Remove the cookies from the oven and remove parchment paper from baking sheets to allow cookies to cool.
- Add the cream cheese and butter to a stand mixer. Mix on medium to combine.
- Add the confectioners’ sugar beating on low. Add the vanilla extract and scrape down the sides to fold in all of the sugar.
- 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.
- Refrigerate for 30 minutes to firm up prior to serving. Store in the refrigerator.
- Enjoy!
