I actually made these like 3 weeks ago, and for some reason have taken my sweet time posting them. Oh well, better late than never! And we still have a good few weeks before the dreaded winter devours my all too short Autumn…):
This recipe is actually really easy, kids could easily help too. The recipe originally came from this blog, and I basically followed it to a T. It says the recipe makes like 12, but mine made 24! So I dont know what kinda crazy large whoopie pies Martha was making, but this makes a ton! The only down side I found was that they stick together really bad, and then they kind of tear themselves apart if you stack them. I may have needed to cook them a little longer to “dry them out” a bit.
The cream cheese frosting was the easiest and BEST part, I really want to make Mr. Gaunt a pumpkin cake with this frosting for his birthday!
3 cups of AP Flour
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of Cinnamon
2 tablespoons of Pumpkin Pie Spice
2 cups of light brown sugar
1 cup of vegetable oil
3 cups of pumpkin puree
1 teaspoon of Vanilla
Vanilla Bean Cream Cheese Filing
12 oz of Cream Cheese, softened
4 oz of unsalted butter, softened
2 tablespoons of vanilla bean paste ( I just used vanilla)
2 1/2 cups of powdered sugar
To make the Cookies –
Preheat oven to 350 degrees, line two baking sheets with parchment paper and set aside. In a medium bowl combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. In a Large bowl combine the brown sugar and oil until well mixed. Add in the pumpkin and stir to combine. Add in the eggs and vanilla and mix until combined. Add the dry ingredients to the wet and mix until completely incorporated.
Using a tablespoon ice cream scoop, drop scoops on the parchment paper about 1 inch apart. Bake for 15 – 17 minutes rotating the pans half way through. The tops should be just starting to crack or firm to the touch. Let them cool completely before filling.
To Make the Filling –
Cream together the cream cheese and the butter until they are light and fluffy. Then add in vanilla bean paste and stir to combine. Sift in the powdered sugar in 3 additions making sure to mix well after each addition. Set this aside to chill in the fridge for at least 15 minutes.
Using a piping bag, pipe a good amount of frosting on one cookie and top with another cookie pressing down ever so slightly. Repeat with the remaining cookies.