Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
Cinnamon cream cheese frosting, sandwiched between two pumpkin cake-like cookies!
Ingredients
- WHOOPIE PIES :
- 1 c. brown sugar
- 1 c. granulated sugar
- 1 c. vegetable oil
- 1 (15 oz.) can pumpkin
- 1 tsp. vanilla extract
- 2 lg. eggs
- 3 c. all-purpose flour
- 1 T. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- Cinnamon Cream Cheese Filling :
- 1 (8 oz.) pkg. cream cheese softened
- 1/2 c. unsalted butter room temperature
- 1 (16 oz.) pkg. confectioner's sugar
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat together brown sugar, granulated sugar, oil, pumpkin and vanilla. Add eggs one at time, mixing well after each addition.
- In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
- Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
- FILLING: In a large bowl, beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon, beat until smooth and creamy.
- Frost the flat side of half the pies, top with remaining pies and sandwich together. Enjoy right away or chill overnight.
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