Pumpkin Whoopie Pies with Cream-Cheese Filling

Pumpkin Whoopie Pies with Cream-Cheese Filling

Recipe photo courtesy of Yossy Arefi

Tangy cream cheese filling is sandwiched between spiced pumpkin cookies in this whoopie pie recipe from Matt Lewis' "Baked: New Frontiers in Baking." Martha made this recipe on episode 708 of Martha Bakes. Source: The Martha Stewart Show, Episode 4016

Makes 12 whoopie pies

YIELD

INGREDIENTS

Ingredients on sale

• Walgreens 8210 Winton Rd CINCINNATI OH 45231

For the Pumpkin Whoopie Cookies

• 3 cups all-purpose flour
• 1 teaspoon salt Morton Iodized Salt 26 oz
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups firmly packed dark-brown sugar
• For the Cream-Cheese Filling
• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

DIRECTIONS

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

full recipe: https://www.marthastewart.com/344826/pumpkin-whoopie-pies-with-cream-cheese-f