Sunday, September 9, 2012

Pumpkin Whoopie Pies

I'm honestly not sure where this recipe came from, but it's been in my recipe box for years. I know I've added a few new things here and there, but I can tell you- this is one of my all time favorite recipes. Nothing says fall like pumpkin, and let's be honest, anything with cream cheese frosting is worth making.We had a neighborhood block party last night, and these were gobbled in about ten minutes. I'm not sure if the tequila shots paired well with these, but that's how our crazy neighborhood rolls. So here's to fall, tequila, and pumpkin whoopie pies. Happy Baking!

Pumpkin Whoopie Pies

1 stick butter
1 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cup flour

Cream Cheese Frosting
8 oz. cream cheese
2 cups confectioners sugar
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

Melt the butter in the microwave and whisk in the brown sugar. Next, whisk in eggs, pumpkin, pumpkin pie spice, vanilla, baking powder, baking soda, and salt. Fold in the flour. Use a cookie scoop to form balls and scoop on to cookie sheet. (I dip my finger in a little water and flatten out the scoops a bit to make them uniform. Don't press too hard, you just want the scoops to all be generally the same size). Bake for 13-15 minutes. Cool.

Using a mixer, cream the cream cheese. Gradually add in the confectioners sugar. Add vanilla and pumpkin pie spice, beat well.

To assemble, spread frosting on the bottom of a cookie then top with another cookie. Easy as pie. I assemble all the whoopie pies, and then place them in the refrigerator for about an hour so to set. You could also put your frosting in the refrigerator for half an hour to let it stiffen up a bit. Store in an airtight container in the refrigerator. 

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