Pumpkin Whoopie Pies

I'm still playing catch-up with my posts, so there will be a few fall/ winter-related posts before I get into hopefully more seasonal posts. Regardless, these pumpkin whoopie pies are so good, there's no need to wait until October to make these.I know that I won't be able to wait that long.



Ridiculously moist, thanks to the generous amount of pumpkin puree, these actually might displace my long-running favorite, the pumpkin chocolate chip cookie from JoytheBaker. For one thing, the pumpkin flavor is a lot more prominent. And oh my goodness, the cinnamon cream cheese frosting complements the pumpkin cookies in texture and flavor beautifully. Not to mention how fluffy the texture of the cookie is. It makes the cookie really delicate, but the way it melts into your mouth will be worth any trouble handling it.

Pumpkin Whoopie Pies
Adapted from Baked: New Frontiers in Baking
Wet ingredients: 1 cup sugar
1 cup brown sugar
1 cup canola oil
3 cups pumpkin puree (chilled)
2 eggs
1 tsp vanilla extract
Dry Ingredients
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
Spices:
1 tsp ground ginger
0.5 tsp ground nutmeg
2 Tbsp Cinnamon
Directions:
1.) Preheat oven to 350 degrees Fahrenheit. Line baking sheets with foil
2.) Whisk granulated sugar, brown sugar and canola oil together in a bowl. Add the chilled pumpkin puree to the bowl and whisk to combine.
3.) Add eggs and vanilla extract and whisk to combine
4.) In a separate bowl, add dry ingredients and spices and whisk to combine.
5.) Pipe or scoop about a Tablespoon of the batter on the foil. You want to make the cookies about the same size so they can be matched up for the whoopie pies.
6.) Bake cookies for 10 to 12 minutes


Fresh from the oven :D

Cinnamon Cream Cheese Filling
Ingredients:
1 stick unsalted butter (room temperature)
3 cups powdered sugar
8 oz cream cheese (room temperature)
1 tsp cinnamon
1.)Using an electric mixer or stand mixer with paddle attachment, beat butter until smooth.
2.) Add cream cheese and beat to combine.
3.) Add powdered sugar and cinnamon and beat until smooth.

Assembly: Match similarly sized cookies and pipe or scoop cinnamon cream cheese frosting between them. They are best served after refrigeration for at least half an hour. Enjoy! :)
Along with Red-velvet whoopie pies from FreshMart

I've baked these pumpkin whoopie pies three times now throughout October and November as Halloween and Thanksgiving treats for friends and family. The first batch is pictured below!





And decorated with sprinkles~