From the kitchen of Cathy McAleer

Last year at Thanksgiving, we went to a friends potluck dinner, and my friend Cathy brought these Whoopie Pies.  It was absolutely embarrassing how we stood over the plate and just ate one right after another.  We couldn’t stop, they were sooooo good!

1 stick butter, melted
1/2 stick butter, room temp.
1 cup packed light brown sugar    
2 large eggs
1 cup canned Pumpkin Puree
1 T. Pumpkin Pie Spice (or: ½  tsp. cinnamon, ¼  tsp. ginger, ¼ tsp. cloves, ¼ tsp. nutmeg)
1 1/2 tsp. vanilla
1/2 tsp. baking powder (sea level, use 1 tsp.)
1/2 tsp. baking soda  (sea level, use 1 tsp.)
3/4 tsp. + 2 pinches salt
1 2/3 Cup flour
4 oz. chilled cream cheese
1 cup confectioners sugar

Preheat  oven to 350°
Line 2 baking sheets with parchment paper or baking liner

Whisk melted butter and brown sugar until smooth. Add eggs, pumpkin, spice, 1 tsp. vanilla, baking powder and baking soda and 3/4 tsp. of salt. With a spatula, fold in flour.

Using an ice cream scoop, cookie scoop or Tablespoon, drop 12 mounds of batter on each sheet.
Bake 10-12 minutes or until springy. Cool on wire rack.

With a mixer, cream the 1/2 stick butter and the cream cheese. Add confectioners sugar, the 2 pinches of salt and the 1/2 tsp. vanilla. Mix on low until smooth.  Increase to medium and blend until fluffly, 2 minutes.

Spread flat side of half the cookies with filling. Top with other cookie.

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