Pumpkin Whoopie Pies III

Folks line up for these plump, yummy cookies, oozing with creamy filling.

Yield

24 servings

Cookie Ingredients

3 cups all-purpose flour
1 1/2 cups granulated (white) sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
5 eggs
1 (15 ounce) can solid-pack pumpkin
1/2 cup water
1/2 cup canola oil
1 teaspoon vanilla extract

Cream Cheese Filling Ingredients

4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 cups confectioners' (powdered) sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (177°C). Generously grease baking sheet with cooking spray or line baking sheet with parchment paper or silicone baking mat.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened. Drop by 2 tablespoonfuls 2 inches apart onto prepared baking sheets.

Bake for 8 to 10 minutes. Remove to wire cooling racks to cool.

In a small bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 10 minutes/batch + cooling

Storage

Store in the refrigerator.

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