Pumpkin Whoopie Pies With Cream Cheese Filling
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 24
- 2 -8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 cup stick butter, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups flour
- 4 1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 1/4 cups butter, room temperature
- 1 1/2 cups sugar
- 3 tablespoons dark molasses, robust flavor
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/4 cups canned pumpkin puree
- 1/2 cup buttermilk
Recipe
- 1 to prepare filling:.
- 2 preheat oven to 325*.whisk first 8 ingredients in medium bowl, using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl -- to blend -- add eggs one at a time, beating till well blended after each addition -- beat in pumpkin. beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additiona, beating just until combined.
- 3 line 2 rimmed baking sheets with parchment paper -- drop dough by rounded tablespoons onto prepared pans about 2" apart.
- 4 bake cookie sheets one at a time until toothpick inserted near the center comes out clean -- about 13 minutes.cool cookies on sheets -- repeat with remaining dough --
- 5 spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich -- .
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