Laura Haber, Miamisburg
Pumpkin whoopie pie
A medium ice cream scoop makes 18 cookies. A small ice cream scoop makes 24 cookies.
Ingredients
For cookie
- 1½ cups of all-purpose flour
- 1½ cups of whole wheat flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of kosher salt
- 2 tablespoons of cinnamon
- 1 teaspoon of nutmeg
- ½ teaspoon of ground ginger
- ¼ teaspoon of ground cloves
- 1 cup of firmly-packed dark brown sugar
- 1 cup of granulated sugar
- ¾ cup of vegetable oil
- 3 cups of canned pumpkin
- 2 large eggs
For filling
- 8 ounces of cream cheese, softened
- 6 tablespoons of unsalted butter, softened
- 1/3 cup of canned pumpkin
- ½ teaspoon of pumpkin pie spice
- 2 cups of powdered sugar
- 1 tablespoon of milk
- 1 teaspoon of pure vanilla extract
Directions
- Sift together the flours, baking powder, baking soda and salt in a large bowl. Stir in the cinnamon, nutmeg, ginger and cloves.
- In another large bowl, beat the sugars, oil, pumpkin and eggs together until smooth. Stir in the flour mixture until well incorporated.
- Refrigerate for 10 to 20 minutes. Meanwhile, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a medium size ice cream scoop, drop dough onto prepared baking sheet two inches apart. Bake 17 to 18 minutes, until a toothpick inserted in the center of the whoopie pies comes out clean. Cool on a wire rack.
- While the whoopie pies are cooling, make the filling. With an electric mixer, beat together the cream cheese, butter, pumpkin, powdered sugar, milk and vanilla. Beat the mixture until smooth.
- When the pumpkin whoopie pies are cooled, spoon about two tablespoons of the filling onto the center of one whoopie pie. Top with another whoopie pie (flat side down) to make a sandwich.
- Refrigerate the whoopie pies until ready to serve.
- The cookies freeze well if wrapped separately in plastic wrap.
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