Pumpkin whoopie pies
(from BearNakedBaker’s recipe box)
Source: BearNakedBaker
Prep time: 10 minutes
Cook time: 10 minutes
Serves 16 people
Categories: Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup Pure Pumpkin
- 1 teaspoon vanilla extract
- @@@@@@@@@@@@
- CREAM CHEESE FILLING
- 4 ounces cream cheese, at room temperature
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Filling:1
- 3 cups shortening
- 4 cups powdered sugar
- 1 tbsp. milk
- 4 egg whites, beaten
- 4 tbsp. flour
- 2 tbsp. vanilla
Directions
- FOR COOKIES:
-
PREHEAT oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
-
COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
-
BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
-
FOR CREAM CHEESE FILLING:
-
BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
-
SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.