Pumpkin Whoopie Pie

Pumpkin Whoopie Pie

Enjoy this fun, seasonal Pumpkin Whoopie Pie with Cream Cheese Filling, created by Rochelle Kelvin, adapted from Martha Stewart’s recipe. 

Ingredients

Cookies:
3 cups All-Purpose Milestone Mill Flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
2 cups firmly packed dark-brown sugar

Filling:
2 cups confectioners sugar, or to taste. (The original recipe called for 3 cups, which was too sweet for us!)
Half cup (1 stick) unsalted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
1 teaspoon pure vanilla extract

Supplies:
Two baking sheets
Parchment paper
Mixing bowl
Cookie or 1/4 cup ice cream scoop
Electric mixer
Pastry bag

Instructions

Cookies:

1. Preheat oven to 350 degrees.
2. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. 
3. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. 
4. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. 
5. Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan. 

Filling:

1. Sift confectioners sugar into a medium bowl; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
3. Add cream cheese and beat until well combined.
4. Add confectioners sugar and vanilla, beat just until smooth.
5. Filling can be made up to a day in advance.
6. Cover and refrigerate.
7. Let stand at room temperature to soften before using.

Assembling the Whoopie Pies:

1. Line a baking sheet with parchment paper and set aside.
2. Transfer filling to a pastry bag.
3. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies.
4. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
5. Transfer to prepared baking sheet and cover with plastic wrap.
6. Refrigerate cookies at least 30 minutes before serving and up to 3 days.