Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

Cookbook author Jessie Sheehan made Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling. You can find more of Jessie’s recipes and information on her cookbooks at www.jessiesheehanbakes.com and on Instagram at @jessiesheehanbakes.

PUMPKIN WHOOPIE PIES WITH CINNAMON CREAM CHEESE FILLING

FOR THE WHOOPIE PIES

1. 3 cups all-purpose flour
2. 1 Tbsp cinnamon
3. 1 1/4 tsp baking powder
4. 1 1/4 tsp baking soda
5. 1 tsp salt
6. 1 tsp nutmeg
7. 1/2 tsp cloves
8. 1/4 tsp white pepper
9. 1 cup vegetable oil
10. 1 1/2 cups light brown sugar
11. 1/2 cup granulated sugar
12. 2 tsp pure vanilla extract
13. 2 eggs
14. 1 yolk
15. 3 scant cups of pumpkin puree (from about 1 1/2 15 ounce cans)

FOR THE FILLING

1. 1 stick of unsalted butter, room temp
2. 1 8 ounce package of cream cheese, room temp
3. 1 Tbsp pure vanilla extract
4. 2 1/2 to 3 1/2 cups confectioners' sugar, sifted
5. 1/8 tsp salt
6. 1 tsp cinnamon

TO MAKE THE WHOOPIE PIES

1. in a medium bowl, whisk together the flour, cinnamon, leavenings, salt, nutmeg, cloves and white pepper.
2. in a large bowl, combine the oil, sugars, and vanilla and whisk to combine. add the eggs, yolk, and pumpkin, and whisk again. add the dry ingredients and gently fold them into the wet, mixing just until the dry disappears. cover the bowl with plastic wrap and place in the fridge for about an hour.
3. preheat the oven to 350-degrees. line two baking sheets with parchment (or silicon baking mats). using a small 1 1/2 tablespoon cookie scoop or measuring spoons, scoop the batter on to the pans.
4. bake for about 10 to 12 minutes, rotating the pan at the halfway point. the pies are done when the tops are firm and dry to the touch and cakey, and lightly pressing with your finger does not leave an indent. do not over bake. let the pies cool on the pans while you make the filling.

TO MAKE THE FILLING

1. combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and on medium high speed, beat the butter/cream cheese until smooth and uniform. add the vanilla and beat again.
2. place the the confectioners' sugar, salt and cinnamon in a large bowl and whisk until combined. with the mixer on low speed, add about a cup of the sugar at a time to the mixer bowl, beating thoroughly until combined after each addition. once all of the sugar has been added, increase the speed of the mixer to medium or medium high, and beat the mixture til smooth. do not over mix or the frosting will lose structure.
3. turn half of the whoopie pies over and using the same scoop, place about 1 tablespoon and a half of frosting on each one. top each one with another pie. consume immediately, or refrigerate until you are ready to do so.

By jessie sheehan