Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

Ingredients:

For the pies:

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 whole eggs
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Parchment paper

For the filling:

1 8 oz package cream cheese at room temperature
1 stick unsalted butter at room temperature
16 oz powdered sugar
3 drops vanilla extract
2 dashes cinnamon

Preheat oven to 350 degrees
Cut the parchment paper into 3 inch squares - 24 of them.

Beat together the brown sugar, sugar, oil and pumpkin. Add eggs one at a time, mixing well. Add vanilla.

In a separate bowl mix 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 zip lock bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about two inches in diameter.

The parchment squares allow you to move the square while keeping the bag in the same spot.

Transfer the squares to a baking sheet and bake for 11 minutes, or until firm. Cool on a rack.

Beat together the cream cheese and butter. Add the powdered sugar, vanilla and cinnamon. Frost the flat sides of the pies and top with another piece.

Cooks tips: I found this whoopie pumpkin pie batter to be extremely thick. As the size of the eggs for the recipe were not specified I used large eggs. Next time I will use extra large eggs to make the batter a bit looser. The filling recipe makes more than enough for all the Whoopie pies. My recipe made 14 pies.

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