FOR THE COOKIES:
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoons salt
1/2 cup butter, room temperature
1 & 1/4 cups sugar
2 large eggs, room temperature
1 cup canned pumpkin
1 teaspoon vanilla extract
FOR THE FILLING:
4oz cream cheese, room temperature
6 Tablespoons butter, room temperature
1/2 teaspoon vanilla extract
1 & 1/2 cups powdered sugar
Preheat oven to 350 degrees. Line 4 baking sheets with parchment paper
Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl.
Beat butter and sugar in mixer on medium speed for 2 minutes. Add eggs one at a time, beating well after each addition. Add pumpkin and vanilla extract, beat until smooth. Stir in flour mixture until combined.
Drop by heaping teaspoons onto prepared baking sheets (a small cookie scoop will make this much easier).
Bake for 10 to 13 minutes until springy to the touch. Cool on baking sheets for 5 minutes; then remove to wire racks to cool.
|TIP: using a Ziploc bag to pipe the filling on the cookies goes much faster|
For cream cheese filling: beat the cream cheese, butter and vanilla extract in mixer on medium speed until fluffy.
Gradually beat in powdered sugar until light and fluffy. Spread a heaping teaspoon of filling onto the flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
*This recipe makes 36 Whoopie pies
|Isn't this tray too cute?!? Thanks to a friend for such a lovely gift.|