Pumpkin Whoopie Pies

 If you’re planning on making any pumpkin desserts this fall, make these whoopie pies. They taste like a pumpkin roll but are easier to make, plus I love that they’re single serving — no cutting or even plates or forks required! If you follow the recipe and use tablespoons of batter, you’ll get about two dozen medium-sized (3-inch diameter) whoopie pies. If you want them bite-sized, use a heaping teaspoon of batter, and decrease the baking time a minute or two. 

*This recipe was clipped out of a newspaper, so, unfortunately, I don’t know its original source. If you think you know where it’s from, please let me know so I can give credit where credit is due!

Pumpkin Whoopie Pies with Cream Cheese Icing
Yields 24
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Ingredients
  1. 2 cups brown sugar
  2. 1 cup vegetable oil
  3. 1 1/2 cups pumpkin puree
  4. 1 teaspoon vanilla
  5. 2 large eggs
  6. 3 cups all-purpose flour
  7. 1 teaspoon salt
  8. 1/2 teaspoon ground ginger
  9. 1/2 teaspoon cloves
  10. 1 1/2 teaspoons cinnamon
  11. 1 teaspoon baking soda
  12. 1 teaspoon baking powder
For the Icing
  1. 1 stick of butter, softened
  2. 8 oz. cream cheese, softened
  3. 1/2 teaspoon vanilla
  4. 3 cups confectioners sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together the brown sugar, oil, pumpkin, vanilla, and eggs.
  3. Add in the flour, salt, ginger, cloves, cinnamon, baking soda, and baking powder.
  4. Stir together until smooth.
  5. Drop tablespoons of batter onto lightly greased baking sheets, and bake for 10-12 minutes.
  6. Remove cookies from baking sheets, and place on a cooling rack.
  7. Let cool thoroughly before icing.
  8. Store in refrigerator.
For the Icing
  1. Beat together the butter, cream cheese, and vanilla.
  2. With the mixer on low, add in confectioners sugar 1 cup at a time.
  3. Increase mixer speed, and beat until smooth.
  4. Spread between two cookies, and press together like a sandwich.
Notes
  1. Wrap whoopie pies individually with plastic wrap to prevent them from sticking to each other.
  2. For mini whoopie pies, use a teaspoon rather than a tablespoon of batter, and decrease baking time by 1-2 minutes.
Seasoned to Impress https://seasonedtoimpress.com/
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