Whoopie pie pan OR you can use a regular baking sheet
Ingredients
For the cookies
2 ¼cupsall purpose flour
1cuppumpkin puree(not pumpkin pie filling)
½teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
1teaspooncinnamon
½teaspoonnutmeg
⅛teaspoonground cloves
2teaspoonsvanilla extract
2large eggsbeaten
¾cupbrown sugar
¾cupwhite sugar
⅔cupvegetable or safflower oil
For the filling
8ouncescream cheesesoftened
3tablespoonsbuttersoftened, I used unsalted butter
1teaspoonvanilla extract
2 ½cupspowdered sugar
1pinchsalt
Instructions
For the cookies
Begin by preheating your oven to 350 degrees and greasing two large cookie sheets or a whoopie pie pan.
In a large bowl, combine the dry ingredients.
Next, add in the wet ingredients except for the eggs.
Mix well with a hand mixer and then slowly add the beaten eggs in. Mix until well combined with a hand mixer on medium speed.
Drop the batter onto the baking sheets or in your whoopie pie pan (use about ¼ cup of batter per whoopie pie)
Bake at 350 degrees for 10 to 13 minutes or until the edges are slightly browned on a baking sheet or until a toothpick comes out clean from the middle of a whoopie pie in a whoopie pie pan.
Set aside to cool before adding the filling.
For the filling
Combine the ingredients for the filling in a medium mixing bowl. Be sure to soften your butter and cream cheese before mixing.
Mix well on a low setting and then beat on high for about three minutes until the mixture becomes fluffy.
Use a spatula to spread the mixture on the bottom of half of the cooled cookies and then press them together.
Notes
Nutritional information is an estimate only.Store any leftover whoopie pies in your refrigerator. They will be good for 3 to 4 days after making.