Saturday, September 17, 2011

Pumpkin (Whooooopie it's Fall!) Pies

Oh thank you September for coming...

... because that means it's time to start making holiday treats.

Also, thank you Pinterest for guiding me to these Pumpkin cookies. (You too, Marci.)

Pumpkin Whoopie Pies with Cream Cheese Filling (via dreamydesserts)
Makes 12-14

3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.(I made mine even smaller because I was making them for a bigger group... it made about 30 cookies.) Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

I bought those cups at Ikea and they're the perfect size for little cookies. They hold them so well and look so cute in a cluster.


  1. I think I ate like 4 of them, they were really good!

  2. You are making me more and more jealous with each passing recipe. Why do I work?