Spiced Pumpkin Whoopie Pies

Name: Spiced Pumpkin Whoopie Pies
Prep time: 20 min
Total time: 1 h 45 min
Ingredients: 1½ cups (180 g) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1½ teaspoons ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ cup (120 ml) vegetable oil; 15-ounce (425 g) can pumpkin purée (not pumpkin pie filling); 15-ounce (425 g) can pumpkin purée (not pumpkin pie filling); 1 large egg, room temperature; ¾ cup (170 g) packed brown sugar; ¼ cup (50 g) granulated sugar; 6 ounces (170 g) block cream cheese, softened to room temperature; ¼ cup (½ stick, or 60 g) unsalted butter, softened to room temperature; 1½ cups (180 g) confectioners’ sugar; ½ teaspoon pure vanilla extract

Preparation info

Yield:
24
cookies or 12 whoopie pies

Difficulty
Easy
Ready in
1 hr 45

Appears in

Sally's Cookie Addiction

By Sally McKenney

Published 2017

About

Whoopie! The super-moist, spiced cookies used for these whoopie pies start out with cookie dough that is quite similar in texture to cake batter. While the cakey cookies are wonderful on their own, they’re not complete until you add a generous layer of cream cheese frosting between them.

Ingredients

Cookies

1½ cups (180 g) all-purpose flour
½ teaspoon baking powder

Cookies
Vegetarian

Method

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
To make the cookies: Whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg together in a large bowl and