Pumpkin whoopie pies

If you are looking for the perfect pumpkin whoppie pies recipe, you’ve come to the right place.
These are amazing, heavenly delicious, soft, moist, flavorful and easy to make.
No matter what you need this recipe for, whether it’s a party, just “casual weekend spoiling the kids” thing, picnic, bake-sale or other, you will not regret making this recipe. These will be gone by end of the day and you will most probably be making double batch next time.
Well, yeah, I know I speak too strongly about some recipes, some that I love so much and need you to try them and love them too, but I also understand that taste for food is different for each and every one of us, so if I love one recipe, this doesn’t mean you are going to love it too.
Nevertheless, I believe we should all explore and experiment with new recipes and flavors, and we might end up pleasantly surprised.

Pumpkin whoopies pies
Ingredients (makes about 15-20 double cookies):

225 grams (8 oz) flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoons ground ginger
1/3 teaspoon ground cloves
1/3 teaspoon nutmeg
A pinch of salt
125 grams (4 oz) butter, softened
220 grams (8 oz) sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
240 grams (8,5 oz) plain pumpkin puree
Ingredients for the cream cheese buttercream frosting:
50 grams (2 oz) unsalted butter, softened
50 grams (2 oz) cream cheese
110 grams (4 oz) powdered sugar
A pinch of salt
1/3 tea spoon vanilla

To make the cookies:
Preheat your oven to 180 C (350 F). Line two baking sheets with baking paper.
In a large bowl, add flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg and stir to combine.
In another large bowl, beat together sugar and butter until well combined. Add egg, vanilla extract and pumpkin puree and beat until combined.
Add flour mixture to the pumpkin mixture and stir with a rubber spatula until nice and smooth.
Using a spoon or an ice-cream scoop form small balls out of the batter and place on the baking sheet as you leave enough room between the cookies, since they will double their size during baking. Place the cookie sheet in the fridge for 10-15 minutes then bake for about 12-15 minutes. While one cookie sheet is the oven, keep the other one in the fridge.
Let them cool completely on a wire rack.
***form really small balls of dough cause cookies expand significantly during the baking.
Make the frosting:
Beat butter and cream cheese in a large bowl until fluffy, add powder sugar, salt and vanilla and beat for 5 minutes or until smooth. Transfer frosting into a piping bag and set aside until cookies are completely cool.
Assemble the whoopie pies: Pipe a little bit of the frosting on the flat side of half of the cookies. Top each cookie with a non-piped half, pressing down slightly so that the filling spreads to the edge of the cookies. Cover with plastic wrap and put in the fridge for about 30 minutes.
Store in a airtight container up to 4 days.

Pumpkin whoopies pies

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