Fall not only signifies changes outside with the leaves colors turning into shades of beautiful oranges, reds, and yellows and falling to the ground. We also feel a cool and crisp drop in temperature which allows us to bring out our favorite boots and chunky sweaters from their hiding places in our closets. Fall also brings changes inside the house. The harvest and fall decor comes out as well as my favorite fall baking recipes. This recipe has been used for the last 3 years and always goes over well with anyone who tries them. My good friend Marie urged me to try these and I’m so glad she did!
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ cup (1 stick) butter, softened
- 1¼ cup sugar
- 2 eggs, room temperature; lightly beaten
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tsp salt
- 4 oz cream cheese, room temperature
- 6 tbsp butter, softened
- ½ tsp vanilla extract
- 1½ cups powdered (confectioner's) sugar
- Preheat oven to 350.
- Combine first 4 ingredients in a bowl.
- Beat butter and sugar on medium speed for 2 minutes.
- Add eggs and beat well.
- Add pumpkin and vanilla; beat until smooth.
- Stir in flour mixture.
- Drop by tsp or using small cookie/ice cream scoop onto cookie sheets.
- Bake 10-13 minutes or until springy to touch.
- Cool on cookie sheets for 5 minutes, then wire racks.
- Beat cream cheese, butter, & vanilla on medium until fluffy.
- Gradually beat in sugar until light and fluffy.
- Spread filling in between 2 cookies and store in refrigerator. I often use a piping bag, it's faster than spreading the filling on with a knife.
These are always such a hit, they are moist and flavorful and it might require a big mouth to eat! As I stated in the recipe, one of my tips is to use a piping bag to put the filling in the pumpkin whoopie pies. It’s so much faster and less messy. I also use a small cookie scoop so that the cookies are as close in size as possible. I hope you bake these and enjoy!
If you’re not in the mood for a cold glass of milk to accompany these pumpkin whoopie pies, you simply must go all pumpkin and try Amy’s amazing homemade pumpkin spice latte recipe!
You’re welcome in advance!
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