Pumpkin Whoopie Pie’s

Ingredients :

2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

2 large eggs, room temperature
1 1/4 C light brown sugar, packed
2/3 C canola oil
1 tsp pure vanilla extract
1 C pumpkin puree

Directions :

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Use a whisk to combine and set aside

In a large mixing bowl, whisk together until smooth the brown sugar and oil

Mix in one egg at a time until combined and smooth

Mix in the vanilla and pumpkin puree

Gradually mix in the dry ingredients until combined and smooth

Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds

Bake in the oven for 11 minutes

Remove from oven and allow to cool completely

Cinnamon cream cheese frosting Ingredients :

1 – 8 oz box, cream cheese, softened
1/4 C unsalted sweet cream butter, softened
2 C powdered sugar
2 tsp vanilla extract
1 tsp ground cinnamon
3-5 TBSP heavy whipping cream

Directions :

Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream until combined and creamy

Scoop into piping bag and set aside

Pair up matching whoopie pies and line up the bottoms onto the cookie sheet

Pipe a dollop of frosting on the bottom whoopie pies

Place the top whoopie pie onto the frosting and lightly press down

Enjoy with a large glass of milk!

Pumpkin Whoopie Pie's

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Ingredients

• 2 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs, room temperature
• 1 1/4 C light brown sugar, packed
• 2/3 C canola oil
• 1 tsp pure vanilla extract
• 1 C pumpkin puree
• Cinnamon cream cheese frosting Ingredients:
• 1 - 8 oz box, cream cheese, softened
• 1/4 C unsalted sweet cream butter, softened
• 2 C powdered sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 3-5 TBSP heavy whipping cream

Instructions

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Use a whisk to combine and set aside

In a large mixing bowl, whisk together until smooth the brown sugar and oil

Mix in one egg at a time until combined and smooth

Mix in the vanilla and pumpkin puree

Gradually mix in the dry ingredients until combined and smooth

Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds

Bake in the oven for 11 minutes

Remove from oven and allow to cool completely

Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream until combined and creamy

Scoop into piping bag and set aside

Pair up matching whoopie pies and line up the bottoms onto the cookie sheet

Pipe a dollop of frosting on the bottom whoopie pies

Place the top whoopie pie onto the frosting and lightly press down

Enjoy with a large glass of milk!