PUMPKIN WHOOPIE PIES!

This Pumpkin Whoopie Pie is one of my favorites! I am so psyched to share this recipe with you because I know that you are going to love it! Pies and frosting, what’s not to like? Enjoy!

INGREDIENTS :

CAKES:

• 2 large Eggs, at room temperature
• 1 1/4 cup light brown sugar packed
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 2/3 cup canola oil
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger

FILLING:

• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted sweet cream butter softened
• 3-5 tablespoons heavy whipping cream
• 2 cups powdered sugar
• 1-8 ounces box cream cheese, softened

DIRECTIONS :

Cakes:

1. Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
2. Line with parchment paper the insides of two cookie sheets.
3. Add cloves, flour, salt, ginger, baking powder, cinnamon, and baking soda into a large mixing bowl. Whisk everything until well incorporated.
4. Add oil and brown sugar into another mixing bowl, then whisk until well blended.
5. Gradually add the eggs and beat every addition until well blended. Stir in the pumpkin puree and vanilla until combined.
6. Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well blended.
7. Scoop a bit of the mixture and shape it into a ball. Place it onto the cookie sheet. Repeat the process.
8. Place the cookie sheets in the preheated oven and bake for about 11 minutes. Remove from the oven and let them rest at room temperature while you prepare the filling.

Filling:

1. In the bowl of a stand mixer, add cream cheese, heavy whipping cream, butter, powdered sugar, and vanilla. Beat until well blended.
2. Transfer the mixture into a piping bag.
3. Frost half of the pies, then top each with the other halves. Press each to keep them intact.
4. Serve and enjoy!