Pumpkin Whoopie Pies

This is one of those recipes where you kinda go to yourself  “Are you kidding me?!?” At least, that is what I did.  It is so easy. So delicious. So perfect.

Whoever invented the idea of the “Whoopie pie” (I will look it up and get back to you) may have been a genius.  Two cookies, throw some delicious filling in between them…then WHOOPIE! That is probably where they got their name…Whoopie! When I took a bite into these little pumpkin bites of heaven, I was yelling it. I was whoopying at the top of my lungs.

I made my pies more bite size, which I think actually works out really well…especially because they can be so “heavy” with the filling.  Also, mostly everything is better in bite size form…right?

But honestly, you really should consider making these before “pumpkin” season is over…because they are that delicious.  Everyone who has them will love you…infinitely…not saying that they didn’t already…but this will solidify it. I am sure of it.

Ingredients

The Cookie

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola ( I just used standard vegetable oil)

1 cup canned pumpkin

1 teaspoon vanilla extract

The filling

1 stick unsalted butter (1/2 cup)

1 8 oz package cream cheese

2 cups confectioners sugar

2 teaspoons cinnamon

 

Directions

The Cookies

1) Preheat the oven to 325 degrees F. Line two baking sheets with aluminum foil (the original recipe used parchment paper…which you have to butter) and butter the paper.

2)Stir the flour, baking powder, baking soda, salt and cinnamon. Set aside.

3) In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.

4) On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it.

5) Using a spoon/ice cream scoop/1/4 cup scoop/your hands, scoop mounds of the dough onto the baking sheets, spacing the cookies at least 2 1/2-inches apart.

6) Bake the cookies one sheet at a time until the tops feel firm, about 16 minutes.

7) Cool them on the baking sheet for 5 minutes, then carefully transfer the cookies to a wire rack (or I just use a plate) to cool.

The filling

1) Using a mixer, beat/whip together all ingredients well….on high until you have a fluffy cream cheese filling.

Putting it all together

1) Take two cookies of approximately the same size, and place cream cheese filling on the flat side (the side that was on the baking sheet), and place the other cookie’s flat side on top.  So, you will have to cookies with their flat sides facing each other and a delicious cream cheese filling in the middle.

2) Go share and enjoy! Please! Go! Now! Go!

 

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