Pumpkin Whoopie Pies are Fall-inspired treats made with cakey, perfectly spiced pumpkin cookies sandwiched around a cream cheese based filling! Easy to make and so tasty!
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Ingredients
3/4 cup unsalted butter melted and cooled (165g)
3/4 cup light brown sugar firmly packed 150g
1/4 cup granulated sugar 50g
1 cup pumpkin puree 225g
2 large eggs lightly beaten (room temperature preferred)
1 ½ teaspoon vanilla extract
1 2/3 cups all-purpose flour 210g
1 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
FROSTING:
3 Tablespoons unsalted butter softened
6 oz cream cheese softened (170g)
3/4 teaspoon vanilla extract
⅛ heaping teaspoon salt
2-3 cups powdered sugar* 250g-375g
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Instructions
00:00 Introduction
00:22 Preheat oven to 375F (190C)
00:27 Stir together cooled melted butter and sugars. Add pumpkin, eggs, and vanilla and stir very well to combine.
01:27 Whisk together dry ingredients in a separate bowl. Gradually stir dry mixture into wet ingredients. Stir until completely combined and batter is smooth, but do not over-mix.
02:10 Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet. Bake for 9 minutes.
02:24 Allow to cool on baking sheet before filling with icing.
Icing
02:27 Using an electric mixer, cream together butter and cream cheese. Gradually add powdered sugar until completely combined and mixture is smooth and creamy.
02:36 Stir in vanilla extract and salt.
03:23 Pipe or spread onto the bottom of one cooled pumpkin cookie, then top with another cookie. Serve. Store leftovers in the refrigerator in an airtight container for up to one week.
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