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:

Quickview
284k Calories
4g Protein
5g Total Fat
56g Carbs
4% Health Score
Limit These
Calories
284k
14%

Fat
5g
9%

  Saturated Fat
3g
22%

Carbohydrates
56g
19%

  Sugar
41g
46%

Cholesterol
28mg
10%

Sodium
206mg
9%

Get Enough Of These
Protein
4g
8%

Vitamin A
4917IU
98%

Manganese
0.45mg
22%

Selenium
7µg
11%

Phosphorus
103mg
10%

Folate
38µg
10%

Vitamin B1
0.14mg
9%

Vitamin B2
0.15mg
9%

Iron
1mg
8%

Calcium
77mg
8%

Fiber
1g
7%

Vitamin K
6µg
6%

Vitamin B3
1mg
5%

Potassium
162mg
5%

Magnesium
15mg
4%

Copper
0.08mg
4%

Vitamin E
0.57mg
4%

Vitamin B5
0.37mg
4%

Zinc
0.4mg
3%

Vitamin B12
0.14µg
2%

Vitamin B6
0.05mg
2%

Vitamin C
1mg
2%

Vitamin D
0.16µg
1%

covered percent of daily need
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