Pumpkin Whoopie Pies
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1/2 tablespoon ground nutmeg
- 1/2 tablespoon ground cloves
- 1 cup dark brown sugar firmly packed Dixie Crystals
- 1 cup pure cane sugar Dixie Crystals
- 1 cup coconut oil
- 3 cups pumpkin puree chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups confectioners' sugar Dixie Crystals
- 1/2 cup unsalted butter room temperature
- 8 ounces cream cheese package of, room temperature
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon maple syrup
- Prepare the whoopee pie mixture: Preheat oven to 350 degrees. Line baking sheets with a nonstick baking mat (love these).
- In a large bowl, mix flour, brown sugar, cane sugar, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves; put to the side. In a separate bowl, mix, oil, vanilla, and eggs until blended. Add in pumpkin puree. Incorporate in flour mixture with wet ingredients until fully incorporated.
- With a small ice cream scoop (make sure it has a release mechanism) drop evenly rounded scoops of the pumpkin dough onto prepared baking sheets, about 1 inch apart. Put in the oven and bake until cookies are just starting to crack on top. Insert a toothpick into the center of each cookie it and when comes out clean (12 to 15 minutes) they're done. Let them cool completely.
- Filling: Sift confectioner' sugar into a bowl; set aside. Use an electric mixer (I couldn't find my attachments so I used my vitamin and it worked great), beat butter until smooth. Slowly add in cream cheese and mix until well incorporated. Slowly add confectioners' sugar and vanilla, and maple syrup (or maple extract for deeper mapper flavor) and beat just until smooth.
- Assembly: Put the cream cheese filling in a pastry bag and snip the end. Pipe a decent size dollop of filling onto cooled whoopie cakes (the flat side of half of the cookies). Sandwich together with remaining cookies, press down slightly so that the filling covers the cookie to the edge. Refrigerate cookies at least 30 minutes (an hour or two is even better) before serving. They last refrigerated up to 3 days.
allpurpose, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, brown sugar, cane sugar, coconut oil, pumpkin puree, eggs, vanilla, sugar, cream cheese, vanilla, maple syrup
Taken from www.yummly.com/recipe/Pumpkin-Whoopie-Pies-1341263 (may not work)