Ingredients
For the Pies
- 1 Tablespoon of Ginger
- 3/4 Tablespoon of Clove
- 2 Tablespoons of Cinnamon
- 1 Teaspoon of Salt
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Vanilla Extract
- 1 Cup of Vegetable Oil
- 3 Cups of Canned Pumpkin
- 3 Cups of Flour
- 2 Eggs
For the Cream Filling
- 6 Ounces of Cream Cheese (softened)
- 3/4 of a Stick of Butter (softened)
- 1/4 Teaspoon of Salt
- 1 and 1/2 Cups of Confectioners’ Sugar
- 1 Teaspoon of Vanilla Extract
Instructions
For the Pies
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves, set aside.
- In another bowl mix the brown sugar and oil, then add in the pumpkin.
- Next, add the eggs and vanilla
- Add in the flour mixture 1/4 at a time until it is all mixed in.
- Drop heaping tablespoons of dough onto prepared baking sheets, 1 inch apart.
- Bake for approximately 15 minutes until a toothpick can be inserted into the center of the cookies and comes out clean.
- Cool completely before filling
For the Cream Filling
- In a stand mixer add the butter, cream cheese, and vanilla, add in the confectioners’ sugar slowly in batches of 1/4 at a time, use a low speed.
- Beat until smooth.
- If your filling is runny, place it in the freezer or refrigerator before filling the pies.
To Assemble The Pies
- Fill a pastry bag with the filling and drop a large dollop onto the flat side of half of one of the pies. Press down with the other half making a sandwich.
- Refrigerate the whoopie pies for at least 30 minutes.
Enjoy!
