Pumpkin Spice Whoopie Pies

All the flavor of pumpkin pie in a hand-held treat. Photo by Cole LoCurto.

Makes 18 cookies

Ingredients

For the cookies

1 cup light brown sugar, packed

1/2 cup vegetable oil

3/4 cup canned pumpkin puree

1 large egg

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 teaspoon baking soda

For the cream cheese filling

1 (8-ounce) package cream cheese

1/4 cup (4 tablespoons) unsalted butter

2 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

Instructions

The cookies can be mixed by hand or in a stand mixer with the paddle attachment. Preheat oven to

350°.

To make cookies: In a medium bowl, combine brown sugar, vegetable oil and pumpkin puree until

smooth. Add egg and vanilla extract.

Sift flour, spices, salt, baking powder and baking soda together. Slowly add to wet ingredients and mix just until combined. Spoon or pipe tablespoon sized dollops of pumpkin cookie batter onto parchment paper lined cookie sheets, spacing cookies 2 inches apart. Bake for 12-15 minutes, until puffed and the cookies spring back when touched. Cool completely.

To make cream cheese filling: Blend cream cheese filling ingredients in a mixer or food processor.

Once the cookies are cooled, flip them over and pipe or spoon approximately 2 teaspoons of filling onto half of the cookies. Top with the remaining cookies and refrigerate to set filling and blend flavors.

Cookies will keep stored in an airtight container in refrigerator up to 1 week. Remove from refrigerator 30 minutes before serving for best texture and flavor.