Pumpkin Whoopies with Cream Cheese Filling



I made these the night before Thanksgiving, let's just say amazing, this has to top our favorites list for sure! They were fighting crying over the last one I broke it up the argument and ate it, Mommy's tummy wins!

Pumpkin Whoopie Pies with Cream Cheese Filling
Makes 12-14

3 cups Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup brown sugar
1 cup white sugar
1 cup butter (2 sticks)   
3/4 can from a 15 oz. can of pumpkin
2 large eggs


Preheat oven to 350 degrees.
Beat together brown sugar, white sugar, butter and pumpkin. Then add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients until well combined. 
With a large spoon scoop  or by hand make a circles of batter about 2 inches in diameter. Bake for 9 minutes on a silicon baking pad or nonstick baking sheet and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, I used cold right out of the fridge makes it ready to serve.
1/2 stick of salted butter, room temperature
3 cups of powdered sugar
about a capful of vanilla extract (optional)

Beat together cream cheese and butter. with a hand mixer.  Slowly add in powdered sugar, (vanilla and cinnamon optional) until creamy smooth.
Frost flat side of half the pies and top with another piece. 

Enjoy right away or chill up to 3 day in a sealed container in the fridge.

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