Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
Yield: approximately 18 whoopie pies
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Ingredients
  1. 1 cup butter, softened
  2. 2 cups firmly packed light brown sugar
  3. 1 (15-ounce) can pumpkin purée
  4. 1 large egg
  5. 1 tablespoon molasses
  6. 31⁄4 cups self-rising flour
  7. 1 tablespoon pumpkin pie spice
  8. 1⁄4 teaspoon salt
  9. Ginger-Cream Cheese Filling (recipe follows)
Instructions
  1. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Set aside.
  2. In a large bowl, combine butter and brown sugar; beat at medium speed with an electric mixer until fluffy. Add pumpkin, egg, and molasses; beat well. In a small bowl, whisk together flour, pumpkin pie spice, and salt. With mixer on low speed, gradually add flour mixture to pumpkin mixture, beating until combined.
  3. Using a 3-tablespoon spring-loaded ice cream scoop, scoop batter onto prepared pans, spacing 2 inches apart.
  4. Bake, in batches, until tops of cookies spring back when touched in center, 13 to 15 minutes. Let cool 2 minutes on pans. Remove from pans, and let cool completely on a wire rack.
  5. Spread approximately 2 tablespoons Ginger-Cream Cheese Filling onto flat sides of half of cookies; top with remaining cookies, flat sides down.
Taste of the South https://www.tasteofthesouthmagazine.com/
Ginger-Cream Cheese Filling
Yield: approximately 2 1⁄3 cups
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Ingredients
  1. 5 ounces cream cheese, softened
  2. 2⁄3 cup butter, softened
  3. 1 tablespoon grated fresh ginger
  4. 3 1⁄2 cups confectioners’ sugar, sifted
Instructions
  1. In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Beat in ginger. Add confectioners’ sugar, 1 cup at a time, beating until smooth, stopping occasionally to scrape sides of bowl.
Taste of the South https://www.tasteofthesouthmagazine.com/

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