My fall obsession is in full swing and the baking has commenced! I think I have finally perfected my pumpkin whoopie pie with cream cheese filling recipe! Follow these simple steps to try this tasty fall treat.
Next, add the pumpkin puree *make sure you use puree (just pumpkin) and not pumpkin pie filling!
Scoop heaping tablespoons onto a cookie sheet leaving about an inch apart. Make sure the dough is smoothed over on top because they will keep their shape as they bake. Also, make each “cookie” as uniformed as possible to ensure each cookie has an even sized one to form the pie.
Bake for 9-11 minutes depending on your oven and size of “cookies”. While those are baking, start the cream chees filling.
Using a mixer, cream together softened butter, cream cheese, and confectioners sugar. If you don’t have a mixer, this can be done by hand using a fork. I went back in and smoothed out the lumps with a rubber spatula because no one likes a chunk of butter in their woopie pie :p
Once the “cookies” are done allow them about 30 minutes to cool completely before filling.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 cup packed brown sugar
1/2 cup vegetable oil
1 1/2 cup pumpkin puree (I used the whole can)
1 large egg
1/2 teaspoon vanilla extract
Cream Cheese Filling
3 cups confectioners sugar
1/2 cup (one stick) unsalted butter-softened
8 oz cream cheese-softened
1 teaspoon vanilla extract
Bake at 325 degrees Fahrenheit for 9-11 minutes. Cool Completely, and fill with cream cheese filling.
I hope you enjoyed this recipe! Subscribe to my blog to see more fall recipes, lifestyle, and fashion posts! (: