Pumpkin Whoopie Pies

Ingredients

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp fine salt
• 2/3 cup vegetable oil
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar, plus extra for dusting
• 1 tsp vanilla extract (for filling)

Steps

1. 1

   1. Preheat oven to 350°F and line two baking sheets with parchment. Whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a bowl.

2. 2

   2. In a separate large bowl, beat together the oil, brown sugar, eggs, pumpkin puree, and vanilla until smooth, then fold in the dry ingredients until just combined.

3. 3

   3. Drop heaped tablespoons of batter onto prepared sheets, spacing them 2 inches apart, and bake for 12–14 minutes until the cookies spring back when lightly pressed. Cool completely on a wire rack.

4. 4

   4. Beat the softened cream cheese and butter together until fluffy, then gradually mix in the powdered sugar and vanilla until the filling is smooth and spreadable.

5. 5

   5. Spread or pipe a generous layer of filling onto the flat side of half the cooled cookies, then press the remaining cookies on top to form sandwiches.

6. 6

   6. Dust the assembled whoopie pies generously with powdered sugar just before serving.