Whoopie Pumpkin Pies
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
40
Spice
46
Sweetness
69
Sourness
34
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1.25 cups
Granulated Sugar1 large
Egg1 tsp
Pure Vanilla Extract1.75 cups
All-Purpose Flour3 cup
Unsweetened Cocoa Powder1.5 tsps
Baking Soda1 tsp
Baking Powder2 cup
Sugar (confectioners')1 tsp
Ground CinnamonDirections:
1
Make the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches)
2
Preheat the oven to 400 degrees F
3
Using a stand mixer, beat the butter and granulated sugar until light and fluffy
4
Beat in the egg, then the buttermilk and vanilla
5
Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl
6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
7
Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart
8
Bake until the edges are set but the cookies are still soft, about 8 minutes
9
Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely
10
Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth
11
Slowly beat in the confectioners' sugar until smooth
12
Add the pumpkin, cinnamon and salt and beat until smooth
13
To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie
14
Repeat with the remaining cookies
15
Photograph by Con Poulos