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You guys...It may be summer and the beginning of August, but...it is literally NEVER too early for pumpkin. I just made a killer dessert that not only I loved, but my kids devoured!
In this house, we don't often eat dessert that consists of me baking. Popsicles and ice cream are usually our go to dessert here. Let's face it, raising three little kids plus running a doula business where babies come when they want, and with a partner who works an opposite schedule from me, I don't have much time for baking. I used to, though, and that's why my partner requested these pumpkin whoopie pies.
So, we got the kids to bed, I put on Castle Rock (my new favorite Hulu TV show), and I went to town on baking this creation.
It was easy to make and fast to bake, no more than 30 minutes total. I, however, doubled the batch, so it took me a bit longer than normal. I had spent way too much time perusing recipes and none were appealing to me, so I decided to mix and match from what I found online and created this! They are so good. I mean so good. Even without the filling, they make excellent cookies! I cannot wait to hear what you think!
So, without further ado, here is the recipe I used:
INGREDIENTS for cookies
2 cups brown sugar (packed)
1 cup vegetable oil
1 1/2 cups 100% pumpkin puree (I use Libby's)
2 eggs
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp 100% vanilla extract
1 1/2 TBS ground cinnamon
1/2 TBS ground ginger
1/2 TBS ground cloves
INGREDIENTS for filling
4 oz cream cheese
6 TBS unsalted butter (softened, NOT melted)
1/2 tsp vanilla extract
1 1/2 cups powdered sugar (confectioners)
INSTRUCTIONS
For cookies:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Combine the oil and brown sugar. Once combined, mix in the pumpkin and eggs. Beat well.
Add the flour, salt, baking powder, baking soda, 1 tsp vanilla, cinnamon, ginger, and cloves. Mix well.
Drop the dough by heaping spoonful on the baking sheets. (Cookies will expand, so size accordingly).
Bake at 350 degrees F for 10 to 12 minutes or until they do not look gooey.
Let cool before filling.
For filling:
Beat cream cheese, butter and vanilla extract in small mixer bowl until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping spoon 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. Store in covered container in refrigerator.
Then, SERIOUSLY enjoy! They are so good!
Please let me know what you think!
Also, tag me in your pumpkin whoopie pie pictures!! Here are the links to follow me:
Peace, love, and babies,
Staci, The Statesville Doula
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