Pumpkin Whoopie Pie
- Number of Servings: 24
Ingredients
Directions
3 c flour1 tsp salt1 tsp baking powder1 tsp baking soda2 Tbs cinnamon1 Tb ground ginger1 Tb ground cloves2 c dark brown sugar1 c vegetable oil3 c canned pumpkin2 eggs1/2 tsp vanillaFILLING3 c powdered sugar1/2 c butter8 oz cream cheese, softened1 tsp vanilla
Combine dry ingredients and set aside. In mixing bowl, combine sugar, oil, pumpkin, eggs and vanilla. Mix well and then add dry ingredients slowly. Drop by spoonful onto cookie sheet and bake at 350 F for 10-12 minutes. Cookies will be moist but toothpick should come out clean.
For filling, combine powdered sugar, butter cream cheese and vanilla. Whip until light and fluffy.
Once cookies have cooled, spread filling between two cookies and then sandwich them together. Enjoy!
For filling, combine powdered sugar, butter cream cheese and vanilla. Whip until light and fluffy.
Once cookies have cooled, spread filling between two cookies and then sandwich them together. Enjoy!
Nutritional Info Amount Per Serving
- Calories: 329.2
- Total Fat: 13.8 g
- Cholesterol: 21.1 mg
- Sodium: 261.8 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 1.7 g
- Protein: 4.1 g
Member Reviews
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LILYLU1
These are so awesome! I made these for Thanksgiving and they were a big hit! I used a tbls. icecream scoop and used a rubbermaid deviled egg container to place the bottom of the cookies into each egg cup.topped with frosting, capped with tops and put the lid on. keeps for 3 days. - 11/29/09
Reply from CNTRYGRL09 (11/29/09)
THANKS! I made them again but substituted apple sauce instead of oil. The cookies were a little thinner but still delicious!