Pumpkin Whoopie Pies with Cream Cheese Filling

(KTVI) – Chef Amanda Pinkstaff from Le Cordon Bleu brought some tasty treats for Tim to try – eating and making. Gov sure like these pumpkin whoopee pies!

Pumpkin Whoopie Pies with Cream Cheese Filling

Cookies

1 lb. all-purpose flour
1 1/3 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. Kosher salt
13.25 oz. pumpkin puree
1 lb. sugar
3 large eggs
6 oz. vegetable oil
2.5 oz. water
1 tsp. vanilla extract

Preheat oven to 350.  Line 2 baking sheets with parchment paper or nonstick baking mats.

Sift flour, baking powder, and cinnamon, whisk in salt, and set aside.  In a large mixing bowl, whisk together eggs, sugar, oil, water, vanilla extract, and pumpkin puree.   Add sifted dry ingredients in 3 additions, mixing well after each.

Use a small ice cream scoop to scoop dough onto prepared pans, about 1 inch apart.  Bake approximately 15 minutes, rotating pans halfway through baking time to ensure even cooking.  Cookies are done when toothpick inserted in center comes out clean.  Cool completely.

Filling

8 oz. cream cheese, at room temperature
4 oz. butter, softened
12 oz. powdered sugar
1 tsp. vanilla extract

Sift powdered sugar and set aside.  Using an electric mixer with the paddle attachment, beat butter until smooth.  Add cream cheese and mix well.  Scrape down bowl with a rubber spatula to ensure even mixing.  Add the powdered sugar and vanilla and beat just until smooth.

To assemble:

Use a pastry bag or small scoop to put a dollop of filling on flat side of half the cookies.  Sandwich with remaining cookies.  Refrigerate 30 minutes to firm up filling.

Make ahead tips:

Filling may be made up to 2 days in advance.  Cover and refrigerate; allow to soften at room temperature for 30 minutes before using.

Finished whoopie pies may be refrigerated for up to 3 days before serving.