Pumpkin Spice Whoopie Pies

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I love making whoopie pies.  They are not only fun to eat, they are fun to say.  Whoopie, whoopie, whoopie.  Ok, maybe I need some medication….LOL.  but honestly every time I make these it seems like family and friends come out of the woodwork to get them.  My Red Velvet Whoopie Pies were so popular that I ended up making about 10 batches over a 2 week period.

So it’s that time of year that I change things around to represent the season.  This is my recipe for Pumpkin Spice Whoopie Pies.  It’s like pumpkin pie, pumpkin cake and frosting all in a few bites.  I bet my buddy “Mike H.” would like to get his hands on these.

So here ya all go.  My next addition to Everything Pumpkin.

Ingredients:

• 3 C all-purpose flour
• 2  1/2 teaspoons  cinnamon
• 1 teaspoons ground nutmeg
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoons salt
• 1 Cup butter (2 sticks), softened
• 2 Cup light brown sugar, packed
• 1 can (15 oz.) solid pack pumpkin puree (1 3/4 C)
• 2 eggs
• 1/2 teaspoons vanilla extract

In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

Next in your stand mixer, beat  the butter and brown sugar on a medium-high speed until creamed well.  Now add the pumpkin and beat until well combined. Then add eggs and vanilla and beat until  fluffy.  Next you gradually add in the flour and beat until combined.

Use a large cookie 2 inch cookie scoop to the batter onto a prepared cookie sheet.  Make sure to place them a couple inches apart because they will spread. Flatten cookies slightly with back of scoop.

Bake at 350 degrees.   Bake one sheet at a time for 10 minutes each, or until whoopie cake spring back when lightly pressed. Remove cookie sheet from the oven and let whoopie cakes cool on sheet for about 5 minutes, then transfer to a rack to cool completely.

For the Filling:

• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 3½ cups powdered sugar
• 1 teaspoon vanilla

Using a stand mixer with the paddle attachment, combine cream cheese and butter on medium speed. (remember they need to be at room temperature) Next add the powdered sugar and beat on low until combined. Add vanilla and increase the speed to medium-high; beat until creamy and smooth.

 Spread the filling onto the flat side of one whoopie using a knife of spoon.  Top it with another whoopie cake, flat-side down.  And repeat till all are done.