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Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

Cinnamon cream cheese frosting, sandwiched between two pumpkin cake-like cookies!
Course: Dessert
Cuisine: American

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.