Pumpkin Spice Whoopie Pies with Vanilla Cream Cheese Filling
Prep Time: 30mins
Cook Time: 15mins
Total Time: 45mins
Tender, cakey pumpkin spice whoopie pies are filled with a creamy vanilla cream cheese frosting. They're the perfect fall dessert and are great for potlucks!
15ozall purpose flour, by weight(3 cups, measured)
2tbspground real cinnamon
3cupspumpkin pureechilled (I did canned, but up to you)
13ozdark brown sugar, by weight(2 cups, packed)
2extra large eggsbeaten
For the vanilla cream cheese filling:
1/2cupunsalted butter, softened
8ozblock cream cheesesoftened
1tsppure vanilla extractor if you're feeling fancy, the seeds of 1 vanilla bean
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk to combine the flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg, and allspice.
In another bowl, whisk to combine the pumpkin, brown sugar, and oil. Whisk in the eggs and vanilla. Little by little, add in the dry mixture until fully incorporated.
Using a #40 1.5 T disher, portion out little mounds onto your baking sheet. These don’t spread much, so you can put them fairly close together. Space them about 3/4 inch apart.
Bake for 15 minutes, until a toothpick inserted into the center comes out clean. In the meantime, keep the rest of the batter chilled in the fridge until you’re ready to do the second batch.
Let the whoopie pies cool completely on a wire rack.
To make the filling, beat all filling ingredients together until smooth and combined.
Assemble the whoopie pies by dolloping little scoops of the cream cheese filling onto half the cookies, and topping it with another sandwich half. Refrigerate the whoopie pies for at least 30 minutes before serving, and you can refrigerate them for up to 4 days. Enjoy!