Have I mentioned before that my friend Brenda spoils me? Seriously, everyone should have a friend like her! My latest treat was a box of Pumpkin Whoopie Pies. These handfuls of happy-goodness are as moist and delicious as a dessert can get!
Pumpkin Whoopie Pies
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 Tablespoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- ½ cup vegetable oil
- ½ cup applesauce
- 3 cups pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1 teaspoon vanilla
Preheat oven to 350˚F. Spray two cookie sheets with cooking spray.
In a large bowl, sift together first 8 ingredients (through cloves); set aside.
In a separate bowl, whisk together sugars, oil, and applesauce. Add pumpkin and combine thoroughly. Add eggs and vanilla; whisk to combine. Add flour mixture to pumpkin mixture and stir until combined completely.
Scoop heaping tablespoons of batter onto cookie sheets (or use these whoopie pie pans I saw advertised in a recent sales flyer). Bake 12-14 minutes or until a toothpick comes out clean. Remove from oven and cool completely.
Whoopie Pie Filling
- 1 pkg (8 oz) cream cheese, softened to room temperature
- 6 Tablespoons butter, softened to room temperature
- 1 teaspoon vanilla
- 1½ Tablespoons cinnamon
- 3-4 cups powdered sugar
With an electric mixer, cream together butter and cream cheese. Add vanilla and cinnamon. Blend in powdered sugar one cup at a time until the filling reaches desired consistency. Put a generous spoonful between two of the whoopie pies. Enjoy!
