Pumpkin Cookie Cakes
1 1/2 c flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground ginger
1/4 t nutmeg
1/4 pumpkin pie spice
1 cup packed light brown sugar
1/2 c vegetable oil
1 (15 oz) can pureed pumpkin
1 large egg
1 t vanilla
Cream Cheese Filling
8 oz (one stick) softened cream cheese
8 T (one stick) softened butter Pinch of salt
2 c confectioner's sugar
1 T vanilla
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a large bowl, lightly whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and pumpkin spice. In another large bowl, whisk together the brown sugar, vegetable oil, pumpkin puree, egg and vanilla until well combined. Dust the dry mixture over the wet mixture and mix until well incorporated.
Using a Tablespoon, drop the pumpkin mixture onto the lined baking sheet. Space the mounds of about two inches apart. Each baking sheet should have 15-16 equal-sized mounds. Bake the cookies for 12-15 minutes until they are slightly bouncy to the touch and cracked. Let the cookies cool completely.
While the cookies cool, prepare the filling. In a large bowl, cream the softened butter and cream cheese until smooth. Add the confectioner’s sugar, salt and vanilla and whip until light and smooth. Transfer the frosting to a piping bag or large Ziploc plastic bag. Let stand in the refrigerator to firm up for about a half hour.
In a large bowl, lightly whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and pumpkin spice. In another large bowl, whisk together the brown sugar, vegetable oil, pumpkin puree, egg and vanilla until well combined. Dust the dry mixture over the wet mixture and mix until well incorporated.
Using a Tablespoon, drop the pumpkin mixture onto the lined baking sheet. Space the mounds of about two inches apart. Each baking sheet should have 15-16 equal-sized mounds. Bake the cookies for 12-15 minutes until they are slightly bouncy to the touch and cracked. Let the cookies cool completely.
While the cookies cool, prepare the filling. In a large bowl, cream the softened butter and cream cheese until smooth. Add the confectioner’s sugar, salt and vanilla and whip until light and smooth. Transfer the frosting to a piping bag or large Ziploc plastic bag. Let stand in the refrigerator to firm up for about a half hour.
To assemble the whoopie pies, trim the corner of the Ziploc plastic bag. Pipe a large dollop of frosting into the middle (flat side) of the pumpkin cookie and top with another pumpkin cookie to form a sandwich. After assembling the 16 sandwich cookies, place in the refrigerator to harden slightly, about an hour.
While we always look forward to indulging in the iconic Thanksgiving pumpkin pie, we're always up for finding new ways to feature the seasonal gourd!
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