making whoopie…. pies


the last time i made these, i was pregnant, and took them to a friend’s house…
we later laughed about how i was so “prego-brained” that i didn’t even offer to leave any with her….
i took all of the leftovers home, and ate them all.
whoops.
i probably won’t get to live that one down…

these last for days if they stay under cover and they are soft and moist,
the frosting is nice and light so they are kind of perfect.

we were feeling festive and holiday-ish this weekend, 
so these came with us to our thanksgiving dinner,
and made it all the way to sunday game night. 
win-win.



pumpkin whoopie pies & cinnamon creme filling

ingredients:

3c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2-3 Tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/4tsp cloves (optional, but recommended)
1c granulated sugar
1c brown sugar, firmly packed
1/2c canola oil
1/2c applesauce
3 cups pumpkin puree
2 large eggs
1 tsp vanilla extract

directions: line two baking sheets with parchment paper or spray with cooking spray. in a large bowl, sift together flour, salt, baking soda, baking powder, and spices. set aside.

in a separate bowl, whisk sugars, oil and applesauce together. add the pumpkin puree and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined.
add flour mixture over the pumpkin mixture and stir until completely combined.

scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. bake at 350 degrees for 12-14 minutes, or until a toothpick comes out clean.


cinnamon cream filling

ingredients:

1 (8oz) pkg cream cheese (i used light/neufchatel), softened
6Tbsp butter, softened
3-4c powdered sugar
1 tsp vanilla
1-1 1/2Tbsp cinnamon

directions: cream butter and cream cheese together so there are no lumps. (getting the cream cheese softened is the key). stir in vanilla and cinnamon. stir in powdered sugar 1 cup at a time. if you wanted to be real intense, you could even sprinkle the tops of the cookies with powdered sugar or powdered sugar mixed with cinnamon.

made about 2 1/2 dozen whoopie pies
(using 2 cookies per whoopie pie)


let me know how it goes!


LIKE THIS POST?

Sign up and I’ll send you my printable planner with meal planning as a THANK YOU.

We hate spam. Your email address will not be sold or shared with anyone else.

Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

Comments are closed.