Recipe: Pumpkin Whoopie Pies - great for fall!

Just because October is over, it doesn’t mean pumpkin season is over. We have another month that should be devoted to all things pumpkin, and these Pumpkin Whoopie Pies are EVERYTHING. I have a friend who makes amazing whoopie pies, and she has brought them over for my birthday celebrations in the past, and they were always a hit. If you want to be that friend, I suggest trying this recipe.

Also, pumpkin is a fruit, so I think these whoopie pies are perfectly acceptable for breakfast. Or snack time. Whatever your heart desires.

If you made the cookies smaller, you could make a lot of mini-whoopie pies which would be fun for kids or even parties. Think finger foods, my friends. These are amazing as a finger food.

Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground ginger
1 teaspoon ground cinnamon
½ cup (1 stick) butter, softened
1 ¼ cups granulated sugar
2 large eggs, at room temperature
1 ½ cups pure pumpkin
1 teaspoon vanilla extract
Pinch of salt

Filling

6 oz cream cheese, at room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups powdered sugar

Instructions

Preheat oven to 350F. Lightly grease baking sheets or line with parchment paper.
Combine flour, baking powder, baking soda, ground ginger, ground cinnamon and salt in medium bowl. Beat butter and sugar in large bowl on medium speed until creamed together. Add eggs, pumpkin and vanilla; beat until smooth. Stir in flour mixture until combined. Drop by tablespoon onto prepared baking sheet.
Bake for 10-13 minutes or until springy to the touch. Move to cooling rack to cool completely.
For the filling, beat cream cheese, butter and vanilla in a small bowl until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread filling onto flat side of cookie and top with flat side of second cookie.
Store in an air tight container in the refrigerator.
Makes 18-24 whoopie pies depending on size