Pumpkin Whoopie Pies
Prep Time
30 mins
Cook Time
12 mins
Servings: 12
Ingredients
- 2 cups (12oz/340g) dark brown sugar
- 1 ½ cups (12oz/340g) Pumpkin Puree
- 1 cup (8floz/240ml) vegetable oil
- 2 large eggs , at room temperature
- 1 teaspoon vanilla extract
- 3 cups (15oz/426g) all-purpose flour
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ recipe Cream Cheese Frosting
Instructions
-
Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside.
-
In a large mixing bowl, whisk together the brown sugar, Pumpkin Puree , oil, eggs and vanilla extract until well blended.
-
In a separate medium bowl, evenly stir together the flour, Pumpkin pie spice, baking powder and salt, and then mix this with the wet ingredients until just combined.
-
With a piping bag fitted with a large round tip, pipe about 2 tablespoon-sized mounds of batter about 3 inches apart on your prepared baking sheets.
-
Bake for about 10-15 minutes, rotating the pans halfway through, until the cookies feel firm and turn golden. Let cool for several minutes on the baking sheets before transferring the cookies onto a wire rack to cool completely. Repeat piping and baking the cookies if you have any batter remaining.
-
Once the cookies have cooled completely, turn half of the cookies over so the bottoms are facing up.
-
With a piping bag or offset spatula, spread about 2-3 tablespoons of Cream Cheese Frosting frosting on the bottoms of the cookies and then sandwich the cookies with the unfrosted halves.
-
These cookies are best served the day they are made. If there are leftovers, store them in an airtight container in the refrigerator for up to one day.