Pumpkin Whoopie Pies
Indulge in delightful pumpkin whoopie pies - soft and spiced pumpkin-flavored cookies filled with a luscious cream cheese frosting. A perfect treat to satisfy your sweet cravings.
Ingredients
for the whoopie pies
- 2 cups brown sugar packed
- 1 cup canola oil
- 1/4 cup sour cream
- 1 15 oz canned pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
for the cream cheese filling
- 1/2 cup softened butter
- 1 8 oz package cream cheese softened
- 1 tsp vanilla
- 4 cups powdered sugar sifted
Instructions
for the whoopies
- preheat oven to 350℉
- In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer beat the brown sugar, oil, eggs and vanilla together until well combined. Add the sour cream and pumpkin puree'. Beat well.
- Add 1/2 of the flour mixture and beat until combined. Add the other 1/2 of the flour mixture and beat until combined.
- Using a cookie scoop or an ice cream scoop, the whoopie pie batter is scooped onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until they spring back when lightly pressed. Remove from oven and cool on a wire rack.
for the cream cheese filling
- Beat the softened cream cheese, softened butter and vanilla until combined. Add the sifted powdered sugar 1 cup at a time incorporating after each cup. Beat for several minutes until light and fluffy.
- Using a pastry bag pipe the filling on 1/2 of the whoopie pies and top with the other 1/2.
Nutrition
Serving: 1-whoopie pieCalories: 445kcalCarbohydrates: 67gProtein: 3gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 36mgSodium: 271mgPotassium: 73mgFiber: 1gSugar: 50gVitamin A: 218IUVitamin C: 0.05mgCalcium: 48mgIron: 1mg
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