Pumpkin Whoopie Pies With Cream Cheese

Craving a whoopie pie but don't want to go out in the cold? Try out these pumpkin whoopie pies to get your fill and enjoy a taste of the season.

Ingredients:

of Pumpkin Whoopie Pies

• 2 cups brown sugar (packed)

• 1 cup vegetable oil

• 1½ cups pure pumpkin puree

• 2 eggs

• 1 tsp pure vanilla extract

• 3 cups all-purpose flour

• 2 Tbsp pumpkin pie spice

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

Cream Cheese Filling:

• ½ cup unsalted butter, softened

• 8 ounces cream cheese, softened

• 1 tsp pure vanilla extract

• 3 cups powdered sugar

Directions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a large bowl, mix together the brown sugar and vegetable oil.

3. Add the pumpkin puree, eggs, and vanilla extract and beat well.

4. In another large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.

5. Add the dry ingredients to the wet ingredients and mix well.

6. Using a small ice cream scoop, drop the dough onto the prepared baking sheets. Bake at 350°F for 10 to 12 minutes until springy to the touch.

7. Remove from the baking sheets and cool completely on a wire rack.

8. In a large bowl, beat the butter, cream cheese, and vanilla until smooth.

9. Gradually add the powdered sugar until smooth and spreadable.

10. Spread the filling on half of the cookies and top with the remaining cookies to form a sandwich. Refrigerate for at least 30 minutes before serving.

Serves: 26