A Pumpkin Whoopie Pie with a filling that contains cream cheese.
Prep Time15mins
Cook Time12mins
Total Time27mins
Course: Dessert
Cuisine: American
Servings: 14
Author: Cookie Madness
Ingredients
3cups13.5 oz all-purpose flour**
1tablespoonpumpkin pie spice
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
2large eggs
2cupsgolden brown sugarlightly packed
1cupvegetable oil
1teaspoonvanilla
115 oz can pumpkin
Filling
4oz.cream cheesesoftened
1stick4 oz unsalted or salted butter, softened
2tsp.vanilla extract
4cupsconfectioners' sugar
1/3cupmarshmallow fluff
Instructions
Preheat oven to 350 degrees and have ready two ungreased baking sheets.
In a medium size bowl, mix together the flour, pumpkin pie spice, baking powder, baking soda and salt.
In a large bowl, using a hand-held electric mixer, beat the eggs, brown sugar, oil and vanilla until smooth. Stir in the pumpkin. With a mixing spoon or rubber scraper, gradually add the flour mixture until blended.
Drop by heaping tablespoons onto the baking sheets. Dampen your fingers with a little water and shape the pumpkin blobs so that they're kind of round. Bake for 12 minutes or until they appear set. Let cool completely.
To make the filling, beat the cream cheese, softened butter and vanilla in a bowl until light and fluffy. Mix in sugar and beat until smooth. Add the marshmallow fluff and beat until smooth. Spoon a heaping spoonful of filling between two cool cookies.
Notes
If you don't have a scale and are measuring by volume, make sure to fluff up the flour by stirring it a bit, then measure with a light hand.