Pumpkin Cream Cheese Whoopie Pies
Two soft and chewy pumpkin cookies with a cream cheese frosting center is the perfect pumpkin treat for the fall season.
Equipment
- 1 Baking Sheet
- 3 Medium Bowls
- Measuring Cups and Spoons
- Spoon, Spatula, or Fork (For mixing batter)
- Parchment Paper
- Knife or Toothpick (To check doneness)
- Oven (For baking whoopie pies)
Ingredients
Pumpkin Cookies
- 1 1/2 Cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Ground Cinnamon
- 1/2 tbsp Ground Ginger
- 1/2 tbsp Ground Cloves
- 1 cup Brown Sugar
- 1 Egg
- 1/2 cup Vegetable Oil
- 1/2 tsp Vanilla Extract
- 1 can 15oz. Pumpkin Puree
Cream Cheese Filling
- 4 tbsp (1/2 stick) Softened Butter
- 4 oz Softened Cream Cheese
- 1 tbsp Milk
- 1 1/2 cups Powdered Sugar
- 1/2 tsp Vanilla Extract
Instructions
Pumpkin Cookies
- Preheat oven to 350°F.
- In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger and cloves. Set to the side.
- In another bowl, stir together the brown sugar and oil. Then add the egg, vanilla extract, and pumpkin puree. Mix until combined.
- Mix dry ingredients into wet ingredients.
- Line baking sheet with parchment paper.
- Put 12 large tablespoon sized balls of batter on baking sheet leaving 1" between them.
- Bake for 20 minutes and use toothpick to check if done. If clean, they are done.
- Let cool.
Cream Cheese Frosting Filling
- In another medium bowl, mix together the butter, cream cheese, powdered sugar, vanilla extract and milk.
Put It All Together
- When the cookies have cooled, spread filling onto flat side of cookies. Assemble pies by putting flat 2 flat sides of cookies together. Store in refrigerator.