Pumpkin Whoopie Pies

Baking Sense

with cream cheese filling

Pumpkin Whoopie Pies! Two moist, lightly-spiced pumpkin cakes are sandwiched together with velvety cream cheese ermine frosting.

– all purpose flour  – brown sugar – baking powder/soda – oil – sugar – pumpkin puree  – butter – egg – vanilla & lemon extract – cinnamon, ginger,     cloves, nutmeg, salt – cream cheese

Ingredients

–Sift the dry ingredients onto a    piece of parchment paper. –The batter is fairly thick with    a texture between a cake    batter and cookie dough.

–Portion the batter with a   cookie scoop and use a   moistened hand to flatten   the cookies slightly. –Flip over half the cookies &     pipe cream cheese frosting   onto the bottoms. –Sandwich the cookies.

– To make jumbo whoopie pies,     use a large ice cream scoop.

Find more great recipes at Baking-Sense.com