I love pumpkin and I love this of year. I feel like fall flavors are so distinct and delicious. I have been wanting to make whoppie pies in any flavor, so when I saw pumpkin whoopie pies, I knew this was the perfect opportunity. I LOVE how these turned out. They were soft and delicious. I made a few adjustments to the original recipe found on culinary concoctions, which is a fabulous food blog, by the way. She made a maple cream cheese frosting and I did a whipped cream cheese frosting with cinnamon. These are on my "favorite pumpkin recipes" list. Have you ever made whoppie pies? Any flavor... do tell! Also, let me know if you make these and love them as much as I did.
Pumpkin Whoopie Pies with Whipped Cinnamon Cream Cheese Filling
(recipe from here)
Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract
Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.
Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.