Pumpkin Whoopie Pies
Author: Sarah Schultz, NurseLovesFarmer.com
Recipe type: Dessert
Serves: 10
- 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.
Recipe by Nurse Loves Farmer at https://www.nurselovesfarmer.com/2013/10/pumpkin-whoopie-pies/
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