Pumpkin Whoopie Pies with Cream Cheese Filling
Pumpkin Whoopie Cookies:
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons cinnamon
2 teaspoons ginger
2 cups firmly packed brown sugar
1 cup oil
3 cups pumpkin puree
1 teaspoon vanilla
2 eggs
Cream Cheese Filling:
3 cups confectioner's sugar
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
Make the cookies:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and ginger; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. 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.
Make the filling:
Beat the butter and cream cheese until well combined. Add the confectioner's sugar and vanilla, and beat until smooth. (Filling can be made up to a day ahead of time, covered and chilled. Bring to room temperature to soften before using.)
Assemble the whoopie pies:
Line a baking sheet with parchment paper and set aside. Spread a large dollop of filling on the flat side of half of the cookies. Sandwich with the remaining cookies, pressing down slightly so the filling spreads to the edge of the cookies. Place filled cookies on prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
Makes about 1 1/2 dozen
