Cream Cheese Filled Pumpkin Whoopie Pies
Thick, soft pumpkin cookies filled with tangy cream cheese frosting.
Servings: 2 dozen sandwiches
For the Cookies
- 1 cup butter softened
- 2 cups white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 cups solid pack pumpkin
- 1 tsp vanilla
- 4 and ¾ cup all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 and ½ tsp cinnamon
- 1 tsp salt
For the Cream Cheese Filling
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- Pinch of salt
- 2 1/2 cups powdered sugar
In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
Add dry ingredients to the wet and stir until combined.
Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
To make the filling, beat the butter and cream cheese with a mixer until light and fluffy. Beat in the vanilla and salt and powdered sugar until smooth.
To assemble the whoopie pies, spread a thick layer of cream cheese filling on the bottom half of a cookie, top with the other half