Pumpkin Whoopie Pies
I use the recipe for soft pumpkin cookies for Pumpkin Whoopie Pies, and then use a cream cheese frosting recipe to make the filling for the pies. This filling recipe is very, very sweet. You might want to use almond extract instead of vanilla (did you know that lessens sweet taste?) and eight cups of powered sugar instead of nine. It’s not a huge difference but it does help.
Gundy has a great suggestion. Make these for Halloween and double the batch. Freeze leftover whoopie pies for Thanksgiving, and eat frozen. I’m doing it!
And another suggestion – replace the milk in the filling with Bailey’s Irish Cream and make sure the kids don’t get into the adult batch of whoopie pies.
Pumpkin Whoopie Pies - Sweet Seasonal Treat
Mix the softened butter with the sugar.
Add eggs, one at a time.
Add salt and vanilla.
Add pumpkin pie spice, baking soda and baking powder to flour, and add flour one cup at a time.
Lightly coat cookie sheets with olive oil or Pam.
Using an ice cream scoop to make each cookie the same size, place the dough on the cookie sheets. Leave three inches between each cookie to allow for spreading.
Bake 15 to 18 minutes. Allow to cool five minutes before removing from the cookie sheet.
When the cookies have cooled, use the ice cream scoop again to scoop filling onto the flat side of one cookie. Top it with a second cookie and gently press them together until the filling spreads to the edge of what is now a Whoopie Pie.
Using a hand mixer, mix cream cheese, butter and vanilla on high speed until the mix is fluffy.
Slowly add in the powdered sugar and milk a little at a time. Slowly - powdered sugar spreads fast. Take my word for it. If the filling is thicker than you'd like you can add more milk, one teaspoon at a time.