Pumpkin Whoopie Pie

Pumpkin Whoopie Pie


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 Cup granulated Sugar
2 large Eggs, at room temperature, lightly beaten
1 Cup Libby's 100% Pure Pumpkin
1 tsp Vanilla Extract

4 oz Cream Cheese, at room temperature
6 Tbsp Butter, softened
1/2 tsp Vanilla Extract
1 1/2 Cup Powdered Sugar


Make the Cookies
1. Preheat oven to 350 F.
2. Line four baking sheets with parchment paper.
3. In a medium sized bowl, combine Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, and Salt. Set aside.
4. In a separate large mixing bowl, beat Butter and granulated Sugar with a mixer on medium speed for 2 minutes.
5. Add the eggs, one at a time, to the butter mixture. Beat well after adding each egg.
6. Add Pumpkin and Vanilla Extract to the mix. Beat until smooth.
7. Stop the mixer and add the flour mixture from step 3. Mix until combined.
8. Drop a heaping Tbsp of dough at a time onto the parchment paper0lined baking sheets. (should make approx. 72 cookies)
9. Bake for 12 minutes or until springy to the touch.
10. Cool on baking sheets for 5 minutes.
11. Remove to coolings racks an let cool completely.

Make the Filling
1. In a smaller mixer bowl, beat the Cream Cheese, Butter, and Vanilla Extract on medium speed until fluffy.
2. Gradually add Powdered Sugar as it mixes until it become light and fluffy.

1. Spread a heaping tsp of filling onto the flat side of one cookie.
2. Top the icing with the flat side of another cookie to make a sandwich.
3. Repeat with remaining cookies and filling.
4. Store in covered container in the fridge.

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