Pumpkin Spice Whoopie Pies with Cream Cheese Filling
Equipment
- Mixing Bowls
- Baking Sheets
- Electric Mixer
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Stir together the flour, baking soda, and pumpkin pie spice in a medium bowl.
- In a large bowl, beat the 1/4 cup softened butter with the brown sugar until light. Add the pumpkin puree and egg, then mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Drop rounded tablespoons of batter onto the prepared sheets, spacing them a few inches apart. Bake for 10 to 12 minutes until the edges look set. Cool completely on a wire rack.
- Beat the cream cheese, 2 tablespoons softened butter, powdered sugar, and vanilla extract until creamy.
- Spread filling on the flat side of half the cooled cookies and top with the remaining cookies to form sandwiches.
Notes
Make the cookies a day ahead and store them unfilled in an airtight container so they stay soft. Fill them right before serving to keep the texture fresh. If the filling feels too thick, add a teaspoon of milk to loosen it.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Baking Sheets, Electric Mixer
Cuisine: American
Equipment: Mixing Bowls, Baking Sheets, Electric Mixer