Pumpkin Whoopie Pies with Cream Cheese Filling
Servings: 12-18 whoopie pies
2 cups brown sugar
1 cup vegetable oil
1 15 ounce can pumpkin puree
1 tsp. vanilla
3 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 Tbsp. cinnamon
2 tsp. ground ginger
Preheat the oven o 350 and line a cookie sheet with parchment paper or if you're using a pan with molds, grease it using non stick cookie spray then set aside.
In a large bowl, whisk together the sugar and oil until well combined.
Add in the pumpkin puree, eggs, and vanilla. Continue to whisk.
Add all of the dry ingredients into the wet and mix until there are no lumps and the batter is nice and smooth.
Scoop the batter onto the prepared baking sheet. If you're, using a mold add about 3 Tbsp. onto the pan and spread evenly throughout the mold. If you're baking regular whoopee pies, scoop about the same amount onto the cookie sheet keeping an inch or two between each one.
Bake for 9-12 minutes depending on the size of your whoopee pies.
Allow them to cool completely before filling.
To make the cream cheese frosting, whisk together the butter and cream cheese until nice and smooth. add in the vanilla.
Whisk in the powdered sugar and the heavy cream (1 Tbsp. at a time) and continue to whisk until the entire mixture is nice and smooth and there are no lumps.
Place about 1 1/2 Tbsp. of filling in between each whoopie pie and enjoy!