Soft, chewy, flavorful, and just plain delicious. These Whoopie Pies are the perfect way to dive right into the flavors of the Fall season.
Filling
- 2, 8 oz. pkg. cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 cup unsalted butter, room temperature
- 2 tsp vanilla
Cookies:
- 2-3/4 cup flour
- 4-1/2 tsp cinnamon
- 2 tsp baking powder
- 1-1/2 tsp ground nutmeg
- 1-1/2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cloves
- 1-1/4 cup unsalted butter
- 1-1/2 cup sugar
- 3 Tbsp molasses
- 2 tsp vanilla
- 4 large eggs
- 1-1/4 cup canned pumpkin
- 1/2 cup buttermilk
For Filling:
Beat cream cheese, powdered sugar, butter and vanilla in medium bowl until smooth.
For cookies:
Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.
Using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl to blend.
Add eggs 1 at a time, beating until blended after each addition. Beat in pumpkin.
Bet in dry ingredients in three additions, alternately with buttermilk in two additions, beating until just combined.
Line 2 rimmed backing sheets with parchment. Drop dough by rounded teaspoons onto prepared sheets, spacing 2 inches apart. Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes. Cool cookies on sheet.
Spread 2 Tbsp filling on flat side of one cookie. Top with second cookie, forming sandwich.
Makes 24
