pumpkin whoopie pies & cinnamon creme filling
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
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
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)