Active Ashley's Kitchen

Whoopie pies are a treat I didn’t discover until I was an adult. If you have never had one imagine a pillowy soft cookie with a delicious filling in the middle. These are a perfect fall treat with a pumpkin cookie and cream cheese frosting with a touch of pumpkin spice in the center.

Ingredients:

Cookies-

1 1/2 cups all purpose flour

1/2 cup vanilla protein powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon all spice

1/2 teaspoon salt

1 cup light brown sugar

1 cup pumpkin puree

1/3 cup unsweetened apple sauce

2 large eggs

Filling-

8 ounces reduced fat cream cheese at room temperature

8 tablespoons unsalted butter at room temperature

2 teaspoons vanilla extract

1-2 teaspoons pumpkin pie spice

1-2 cups confectioners sugar

1-2 tablespoons milk

Directions:

1. Preheat oven to 375 and line two baking sheets with parchment paper.
2. Whisk the flour, protein powder, baking powder, baking soda, salt, all spice, and pumpkin pie spice in a large bowl.
3. Add brown sugar, pumpkin puree, applesauce, and egg to a stand mixer. Mix on medium to combine.
4. Gradually add in the dry ingredients.
5. Use a small or medium cookie scooper to form balls. Place balls 2 inches apart on a baking sheet.
6. Bake 10-12 minutes until cookies are done but soft.
7. Let cookies cool on baking sheet for 2 mintues before pulling parchment paper off the sheet so cookies can cool.
8. Meanwhile make the filling.
9. Add cream cheese and butter to the stand mixer and beat with a whisk attachment until light and fluffy.
10. Add vanilla and pumpkin pie spice.
11. Gradually add in the powdered sugar and milk until the frosting reaches the desired consistency.
12. Transfer filling to an icing tool.
13. Flip over half of the cookies and use the icing tool to pipe filling on half of the cookies.
14. Gently press another cookie on top to make whoopie pies.
15. Store cookies in an air-tight container.
16. Enjoy!