Print Recipe
5 from 1 vote

Pumpkin Whoopie Pies with Cream Cheese Filling

Author: Jennifer Locklin

Ingredients

  • 2 cups firmly packed brown sugar
  • 1 1/2 cups solid pack pumpkin puree
  • 1 cup vegetable oil
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1/4 cup shortening
  • 8 ounces cream cheese softened

Instructions

  • Preheat oven to 350 degrees. Line with parchment paper.
  • Combine the oil and brown sugar and beat until light and fluffy.
  • Mix in the pumpkin.
  • Add eggs, one at a time, beating well after each addition.
  • Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, and pumpkin pie spice; mix well.
  • Drop dough by heaping teaspoons onto the parchment-lined baking sheets.
  • Bake at 350 degrees for 10 to 12 minutes.
  • Remove from oven and let cookies cool on the pan; set aside while making filling.
  • <br>Filling:</br>
  • Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of powdered sugar.
  • Mix well, about 2 minutes.
  • Beat in the shortening, softened cream cheese, and the remaining cup of powdered sugar. Beat until light and fluffy.
  • <br></br>
  • Make sandwiches from two cookies filled with Whoopie Pie Filling.