Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Whoopie Pie Pumpkins
Prep Time
30
mins
Cook Time
10
mins
Total Time
40
mins
Tangy cream cheese frosting sandwiched in between to amazing soft pumpkin spiced cookies sandwiched
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin shaped food, whoopie pie
Servings
:
8
Author
:
Beth Klosterboer
Ingredients
For the Cake
2
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
baking powder
1
teaspoon
ground cinnamon
½
teaspoon
salt
½
cup
1 stick butter
1 ¼
cups
granulated sugar
2
large eggs
at room temperature, lightly beaten
1
cup
100% Pure Pumpkin
1
teaspoon
vanilla extract
For the Frosting
4
ounces
cream cheese
6
tablespoons
butter
½
teaspoon
vanilla extract
1 ½
cups
powdered sugar
Instructions
For the Cake
For the Cake
PREHEAT oven to 350° F. Spray whoopie pie pan with Bakers Joy or other Bakers Spray.
COMBINE flour, baking soda, baking powder, and cinnamon and salt in medium bowl.
Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.
Add eggs, one at a time, beating well after each addition.
Add pumpkin and vanilla extract; beat until smooth.
Stir in flour mixture until combined.
Drop by heaping measuring teaspoons into prepared whoopie pie pan.
BAKE for 10 to 13 minutes or until springy to the touch.
Remove and cool completely.
For the Frosting
BEAT cream cheese, butter and vanilla extract in small mixer on medium speed until combined. Gradually beat in powdered sugar until light and fluffy.
SCOOP a heaping tablespoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich.
Repeat with remaining cookies and filling.
Add fondant decorations.