Ingredients
For the Pumpkin Cookies:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup brown sugar, packed
– 1/2 cup vegetable oil
– 1 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
For the Cream Cheese Filling:
– 4 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– A pinch of cinnamon (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large mixing bowl, beat the brown sugar and vegetable oil until combined. Add the pumpkin puree, egg, and vanilla extract, and mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until set. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
7. While the cookies are cooling, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until smooth. Stir in vanilla extract and cinnamon (if using).
8. Spread or pipe the cream cheese filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies and filling.
9. Serve immediately or store in an airtight container in the refrigerator. Allow them to come to room temperature before enjoying.
Enjoy!
Pumpkin Whoopie Pies
