Pumpkin Whoopie Pies

A “Merc Made” Recipe

 
 

Pumpkin Whoopie Pies

Yield: 10-12 whoopie pies

  • 3 ½ cups all-purpose flour

  • 1 tablespoon ground ginger

  • ¾ teaspoons ground nutmeg

  • 1 ½ teaspoons cinnamon

  • 1 ¼ teaspoons baking powder

  • 1 ¾ teaspoons baking soda

  • 1 ¼ teaspoons salt

--------------------------------

  • 2 cups brown sugar

  • 2 ea. Large brown eggs

  • 1 cups canola oil

  • 1 15-oz. can pumpkin puree

Pies

  1. Mix sugar, eggs, canola oil, and pumpkin puree together.

  2. Mix the dry ingredients in until incorporated.

  3. Using an ice cream scoop, scoop batter onto a baking sheet lined with parchment paper. Space each scoop at least 3-4 inches apart.

  4. Bake at 350 degrees for 18-20 minutes, until the cookies spring back when lightly pressed in the center.  

  5. Once the cookies are fully cooled, sandwich together with the cream cheese filling.

Cream Cheese Filling

  1. 16 oz. cream cheese, at room temperature

  2. ½ cup (2 sticks) unsalted butter, at room temperature

  3. 8 cups powdered sugar, sifted

  4. 1 ½ -2 tablespoons molasses (optional)

  5. Mix together cream cheese and butter until smooth.

  6. Mix powdered sugar in, a cup at a time, until incorporated

  7. Add molasses to taste (optional)