Pumpkin Whoopie Pies - Susan Whetzel
3 cups plus 2 Tbsps all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground ginger
2 TBSP cinnamon
½ tsp ground nutmeg
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1/2 cup light brown sugar, packed
1/2 cup melted butter
1/2 cup Vegetable Oil
3 cups pumpkin puree
2 large eggs
1 1/2 tsp vanilla extract
1. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
2. In a Mixer Bowl, whisk the sugars, oil and melted butter together. Add the pumpkin puree and combine thoroughly. Add the eggs and vanilla and whisk until combined. Pour the flour mixture over the wet ingredients and slowly whisk to combine. Do not over mix.
3. Preheat oven to 350F. Prepare to baking sheets lined with parchment paper or a SilPat.
4. Place entire mixer bowl in the refrigerator to chill for 20 minutes while oven preheats, then transfer batter to piping bag fitted with a star tip (or any tip you choose, just choose one that is mostly open, not a leaf style or tiny tip, or, you may opt to use a cookie scoop). Pipe cookies in about 2 inch circles onto prepared sheets. Bake for 11-14 minutes, or until cookies look done. Once cool, fill centers with cream cheese icing.
Cinnamon Cream Cheese Frosting
8 oz. Cream Cheese, Room Temperature
1 stick unsalted butter, Room Temperature
3 1/2 cups Confectioners Sugar, maybe more
1/2 tsp. Cinnamon
1 tsp. Vanilla
Dash of Salt
Beat Cream Cheese, Butter, Salt & Cinnamon until lump-free and smooth. Gradually add sugar until well combined. Add vanilla until just incorporated. Pipe onto cookies and sandwich them together. Enjoy!!