Pumpkin Whoopie Pies

If you like whoopie pies then you will love these fall-inspired whoopie pies. They are lightly pumpkin flavored and all warm spices that make for the perfect accompaniment for your fall dessert table. I think these are one of my favorite cookies to make for the fall and winter months. I mean, don’t get me wrong, I love baking all the yummy desserts for our holiday table but these… they are just so dang good. And the cream cheese center… yumm.

So let’s not waste any more time and let’s get to baking some tasty treats.

INGREDIENTS:

3 C. Flour
1 Tsp. Baking Powder
1 Tsp. Ginger
1/2 Tsp. Allspice
1/4 Tsp. Nutmeg
1 Tbsp. cinnamon
1 Tsp. Baking Soda
1 Tsp. Kosher Salt (1/2 tsp if using fine salt)
1/8 Tsp. Ground Cloves
2 C. Brown Sugar
1 Stick Unsalted Butter- room temp
2 Eggs – room temp
1 C. Pumpkin Puree (100% pure pumpkin)
1/4 C. Vegetable Oil
2 Tsp. Vanilla

FILLING:

8 Oz. Cream Cheese – room temp
2 Tsp. Vanilla
1 Stick Unsalted Butter – room temp
Pinch of salt (1/2 tsp kosher or 1/4 tsp of fine salt)
1 Tsp. Honey
2 -3 Cups Powdered Sugar

DIRECTIONS:

1. Preheat the oven to 350*. Line a sheet tray with parchment paper and set aside.
2. In a large bowl whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, allspice, cloves, and nutmeg. Make sure to mix well.
3. In a separate bowl whisk together the butter and sugar together until well combined. Add the eggs, pumpkin puree, oil, and salt and beat until well combined.
4. Add the wet ingredients to the dry ingredients and stir until you no longer see any flour. You do not want to over-mix the batter. Let stand 5 minutes.
5. Spoon the batter into a piping bag fitted with a round tip or you can use a ziplock bag with the end snipped off.
6. Pipe the batter straight down onto the parchment paper about 2 inch circle about 2 inches apart from each other. Smooth the top with wet fingers.
7. Bake for 15 to 20 minutes or until the cookies are cooked through and just slightly golden around the edges. You want the cookies to be soft and not overbaked.
8. Remove and let cool for 5 minutes on the pan. Transfer to a wire rack to cool completely.
9. To a bowl add the butter and cream cheese. Blend until smooth using a handheld blender. Add the honey, salt, vanilla, and a little powdered sugar at a time and blend until thick, fluffy, and smooth. Chill for 5 to 10 minutes to help firm up the frosting.
10. Turn half of the cooking upside down and pipe or dollop some of the filling on the flat side of the cookie. Place the other cookie on top and gently press together to seal the cookie.

• Place each cookie on a sheet tray and freeze for 30 minutes. Wrap each cookie in plastic wrap and either store it in the fridge in an airtight container for 1 week OR in the freezer for 5 months in an airtight container.
• For a bit of crunch to the cookie, roll the filled cookies in a mixture of finely chopped nuts (pecans or walnuts) and coconut flakes. It adds a bit of pizazz to the cookies. I love doing this. It is so good but enjoying them as is is great also.