Now that it’s October and pumpkin season is here I thought I would share my favorite fall dessert to bake! It’s a bit time consuming but super easy!!
What you’ll need…
For whoopie pies:
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 cup sugar
- 1 cup dark brown sugar
- 1 cup canola oil
- 3 cups chilled pumpkin puree
- 2 large eggs
- 1 tsp vanilla
For filling:
- 8 oz cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 1 tsp vanilla
- 3 cups powdered sugar (you may need more than this to reach desired consistency)
In a smaller bowl combine flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Set aside. In a larger bowl combine sugar, dark brown sugar, canola oil, pumpkin puree, eggs and vanilla. Slowly add the dry ingredients in the wet ingredients. Using an ice-cream scoop, drop the batter onto parchment paper lined cookie sheets. Bake 10-12 minutes at 350 degrees.
For the filling, just mix all the ingredients together. You want this to be the consistency of frosting on a cake so add milk if you need to thin out the filling or more powdered sugar to thicken it. Spread the desired amount of filling between the halves before combining them. *Note it makes things easier if you try to match up the halves by size because some will inevitably end up larger than others.
ENJOY!
So I Can Kiss You Anytime I Want 