Pumpkin & Cream Cheese Whoopie Pies

Something very unusual happened on Saturday.  I was home alone, with my two year old sister.  Boy can that girl move!  In spite of her energy, I decided to try a new recipe.  This was somewhat of a personal achievement for me.  It marked the first time I had cooked alone with a little one.  And it really went quite well.  I only had to resort to giving her my camera for the last ten minutes.

I found this wonderful recipe on one of my favorite food blogs Our Best Bites.  They were a hit all around. Definitely a keeper!

Pumpkin & Cream Cheese Whoopie Pies

Cakes:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 cup oil
1 cup dark brown sugar
1 cup white sugar
3 cups pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling:
1/2 cup (1 stick) butter
1 8oz. package cream cheese
3 cups powdered sugar
3 Tbsp. maple syrup
1 tsp. vanilla

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.  Set aside.  In a large bowl, beat together the brown sugar, white sugar and oil.  Add the pumpkin puree and mix well.  Add the vanilla and eggs and mix well.  Slowly add the flour mixture and mix until combined.

Using a tablespoon measure (I used a cookie scoop), drop the batter onto a baking sheet (lined if possible) leaving about 1" between the batter.  Try to keep the batter as circular as possible.  Bake for 10-14 minutes until a toothpick inserted into the middle of one of the cakes comes out clean.  Remove from oven, and allow to cool for 5 minutes on pan before transferring to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy.  Add the cream cheese and beat until smooth.  Add the powdered sugar, maple and vanilla and beat until combined.

Flip the cakes over onto a flat surface.  Using a pastry bag or small cookie scoop, place 2-3 tablespoons of filling on every other cake.  Top each pie with the remaining cakes.  Serve immediately or refrigerate in a airtight container. 

Makes 30 Whoopie Pies.

spices, flour etc.

mixing things up

you know it is fall when this is in the kitchen

ready for the oven

ready for assembly

YUM-O!!!