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Camelia

Pumpkin Whoopie Pie's

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Course: Dessert
Ingredients Method

Ingredients
  

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs room temperature
  • 1 1/4 C light brown sugar packed
  • 2/3 C canola oil
  • 1 tsp pure vanilla extract
  • 1 C pumpkin puree
  • Cinnamon cream cheese frosting :
  • 1 - 8 oz box cream cheese, softened
  • 1/4 C unsalted sweet cream butter softened
  • 2 C powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 3-5 TBSP heavy whipping cream

Method
 

  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  3. Use a whisk to combine and set aside
  4. In a large mixing bowl, whisk together until smooth the brown sugar and oil
  5. Mix in one egg at a time until combined and smooth
  6. Mix in the vanilla and pumpkin puree
  7. Gradually mix in the dry ingredients until combined and smooth
  8. Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds
  9. Bake in the oven for 11 minutes
  10. Remove from oven and allow to cool completely
Cinnamon cream cheese frosting :
  1. Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream until combined and creamy
  2. Scoop into piping bag and set aside
  3. Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
  4. Pipe a dollop of frosting on the bottom whoopie pies
  5. Place the top whoopie pie onto the frosting and lightly press down

    Enjoy with a large glass of milk!