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Pumpkin Whoopie Pies

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I made Pumpkin Whoopie Pies yesterday for our Thanksgiving feast tomorrow and they were… WONDERFUL! Here’s the recipe (Adapted from Dreamy Desserts ):

  • 3 1/2 Cup Bread Flour (All Purpose would work fine too)
  • 1/2 Cup Instant Oats
  • 1 Tbls Cinnamon
  • 1 Teas Baking Soda
  • 1 Teas Baking Powder
  • 1/2 Teas Salt
  • 1/2 Teas Nutmeg
  • 1/4 Teas ground Cloves
  • 1 Cup Brown Sugar
  • 1 Cup Sugar
  • 2 1/2 Cup Pumpkin Puree
  • 2 Eggs
  • 1 Teas Vanilla
  • 1/2 Cup Butter, melted
  • Parchment Paper
  • 8 Ounces Cream Cheese, softened
  • 1/2 Cup Butter, softened
  • 16 ounces Confectioners Sugar
  • 1 Teas Vanilla Extract
  • 1/4 Teas Cinnamon

Pre-heat oven to 350°. In your mixing bowl, blend the sugars, pumpkin, eggs, vanilla and butter. Add in the cloves, nutmeg, salt, baking soda, baking powder and cinnamon. Once well blended, add in the flour and oats. This dough will be a bit runny.

Line a cookie sheet with parchment paper. Using a cookie scoop, drop the cookie dough onto the parchment paper. This step is VERY important… I’ll explain later.

Bake for 11 minutes, remove paper and cookies and allow to cool on a rack or counter.

Next, blend your butter and cream cheese until a bit ‘fluffy’. Add in the vanilla… slowly add in the confectioners sugar and cinnamon. Beat until stiff.

Once cookies have cooled, drop a cookie scoop full of icing on 1 cookie, sandwich another cookie on. Chill, serve and enjoy!

Now, remember I said line a cookie sheet with parchment paper? I tried all kinds of combinations, but EVERYTHING thing else made the cookies spread out and go flat. So… just parchment paper, no grease or anything, and they turn out lovely! Enjoy! And… Happy Thanksgiving! Yeilds about 18-20 Whoopie Pies

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