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Pumpkin Whoopie Pies
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Description
Pumpkin whoopie pies with chocolate cream cheese filling.
Ingredients
- FOR THE PUMPKIN COOKIES:
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Canola Oil
- 1 can (15oz Can) Pure Pumpkin
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 3-½ cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 Tablespoon Cinnamon
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Cloves
- ½ teaspoons Kosher Salt
- FOR THE FILLING:
- 1 package (8oz Package) Cream Cheese, Softened
- ⅓ cups Butter, Softened
- 4 cups Powdered Sugar
- ⅓ cups Unsweetened Cocoa Powder
- 3 Tablespoons Heavy Cream
Preparation
Preheat oven to 350 F.
In a large mixing bowl, mix together all of the ingredients for whoopie pie cookies until blended.
Fill a large Ziplock bag with the batter. Seal it and snip off one corner of the bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 1/2 inches in diameter). Leave an inch or two between each.
Bake in a 350 F oven for 12-15 minutes. Remove pan from the oven and cool.
When completely cooled, make filling. Beat cream cheese and butter for 3 minutes using a mixer. Add powdered sugar, cocoa and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary.
Scoop tablespoons of filling onto the bottom of one whoopie pie cookie and top it with a matching sized cookie. Add sprinkles to the exposed filling if desired. Enjoy.
Recipe adapted from Martha Stewart.
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