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Pumpkin Whoopie Pies Recipe

85% would make again

Folks line up for these plump, yummy cookies, oozing with creamy filling. Volunteers from the Federated Church of Marlborough, New Hampshire make them for the Keene Pumpkin Festival.

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24 Servings
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

3 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
5 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
CREAM CHEESE FILLING:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
In a small bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.

Pumpkin Whoopie Pies published in Country Woman October/November 2007, p45