Pumpkin Whoopie Pies with Cream Cheese Filling
Ingredients
Scale
- 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.
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- Make sandwiches from two cookies filled with Whoopie Pie Filling.