Pumpkin Spice Whoopie Pies with Vanilla Cream Cheese Filling
Pumpkin Spice Whoopie Pies with Vanilla Cream Cheese Filling could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 24 and costs 59 cents per serving. One serving contains 285 calories, 4g of protein, and 6g of fat. 149 people found this recipe to be tasty and satisfying. It works well as a hor d'oeuvre. Head to the store and pick up if you're feeling fancy, salt, unsalted butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Fifteen Spatulas. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. If you like this recipe, you might also like recipes such as Pumpkin Whoopie Pies With Cream-cheese Filling, Pumpkin Whoopie Pies with Cream Cheese Filling, and Pumpkin Whoopie Pies With Maple Cream Cheese Filling.
Servings: 24
Ingredients:
15 oz all purpose flour (3 cups)
1 tsp baking powder
1 tsp baking soda
3 cups pumpkin puree, chilled (I did canned, but up to you)
8 oz block of cream cheese, softened
13 oz dark brown sugar (2 cups, packed)
2 extra large eggs, beaten
1/2 tsp ground allspice
2 tbsp ground real cinnamon
1 tbsp ground cloves
1/2 tsp ground nutmeg
3/4 tsp salt
3 cups confectioner's sugar
1/2 cup (1 stick) unsalted butter, softened
1 tsp vanilla extract
1 cup vegetable oil
1 tsp pure vanilla extract, or if you're feeling fancy, the seeds of 1 vanilla bean
Equipment:
baking paper
baking sheet
whisk
bowl
oven
toothpicks
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.In a large bowl, whisk to combine the flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg, and allspice.In another bowl, whisk to combine the pumpkin, brown sugar, and oil. Whisk in the eggs and vanilla. Little by little, add in the dry mixture until fully incorporated.Using a #40 1.5 T disher, portion out little mounds onto your baking sheet. These don't spread much, so you can put them fairly close together. Space them about 3/4 inch apart.Bake for 15 minutes, until a toothpick inserted into the center comes out clean. In the meantime, keep the rest of the batter chilled in the fridge until you're ready to do the second batch.Let the whoopie pies cool completely on a wire rack.To make the filling, beat all filling ingredients together until smooth and combined.Assemble the whoopie pies by dolloping little scoops of the cream cheese filling onto half the cookies, and topping it with another sandwich half. Refrigerate the whoopie pies for at least 30 minutes before serving, and you can refrigerate them for up to 4 days. Enjoy!
Step by step:
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.In a large bowl, whisk to combine the flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg, and allspice.In another bowl, whisk to combine the pumpkin, brown sugar, and oil.
2. Whisk in the eggs and vanilla. Little by little, add in the dry mixture until fully incorporated.Using a #40 1.5 T disher, portion out little mounds onto your baking sheet. These don't spread much, so you can put them fairly close together. Space them about 3/4 inch apart.
3. Bake for 15 minutes, until a toothpick inserted into the center comes out clean. In the meantime, keep the rest of the batter chilled in the fridge until you're ready to do the second batch.
4. Let the whoopie pies cool completely on a wire rack.To make the filling, beat all filling ingredients together until smooth and combined.Assemble the whoopie pies by dolloping little scoops of the cream cheese filling onto half the cookies, and topping it with another sandwich half. Refrigerate the whoopie pies for at least 30 minutes before serving, and you can refrigerate them for up to 4 days. Enjoy!
Nutrition Information:
covered percent of daily need
