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Pumpkin Whoopie Pies

October 14, 2010
These are some yummy fall Whoopie Pies I made for the Tea and Tots party at my house this week. The good thing about these are they are light and fluffy so you don’t feel bad for eating them!

First you beat the butter and sugar. Next add the eggs one at a time. Then you add the pumpkin and vanilla, it only calls for one cup of pumpkin but I did a heaping cup! Yum.

 You blend that all together and then add the dry ingredients.

 Then you mix the dry ingredients together on top, making sure to not get any of the wet ingredients.

 Once that is done you mix it all together until blended.

 Then you plop teaspoon sized spoonfuls onto a greased cookie sheet and bake for 7-10 minutes. I was surprised at how big they became. I think next time I would make even smaller drops so I could have mini Whoopie Pies.

 While they are cooling, make the cream cheese frosting. (I do not have pictures for this because I was running very low on time.) Then you just assemble them with lots of frosting in the middle!

2 cups all-purpose flour

1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY’S® 100% Pure Pumpkin
1 tsp vanilla extract

Cream Cheese Filling:

1 pkg cream cheese4 ounces cream cheese, at room temperature
1/2 cup butter, softened
1/2 teaspoon vanilla extract
8 oz powdered sugar


1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line baking sheets with parchment paper.

2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

3.Bake for 7 to 10 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

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