Storing:
Store in an airtight container (or wrap them individually in plastic wrap) at room temperature for up to two days or in the refrigerator for up to a week. See below for notes on freezing.
Can I freeze pumpkin whoopie pies?
Yes! Wrap tightly in plastic wrap and then foil and they will freeze for up to several months. I recommend thawing in the refrigerator overnight the day before you plan on enjoying.
Ingredients
▢2 C flour
▢1 tsp baking powder
▢1/2 tsp baking soda
▢1/2 tsp kosher salt
▢1 1/2 tsp ground cinnamon
▢1/2 tsp ground ginger
▢1/4 tsp ground cloves
▢2 large eggs room temperature
▢1 1/4 C light brown sugar packed
▢2/3 C canola oil
▢1 tsp pure vanilla extract
▢1 C pumpkin puree.
Frosting:
▢8 oz cream cheese, softened
▢1/4 C unsalted butter softened
▢3 C powdered sugar
▢2 tsp vanilla extract
▢1 tsp ground cinnamon.
Instructions
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Use a whisk to combine and set aside
In a large mixing bowl, whisk together until smooth the brown sugar and oil
Mix in one egg at a time until combined and smooth
Mix in the vanilla and pumpkin puree
Gradually mix in the dry ingredients until combined and smooth
Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds
Bake in the oven for 11 minutes
Remove from oven and allow to cool completely.
Frosting:
Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar, cinnamon until combined and creamy
Scoop into piping bag and set aside
Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
Pipe a dollop of frosting on the bottom whoopie pies
Place the top whoopie pie onto the frosting and lightly press down
Enjoy with a large glass of milk.
