These heavenly treats are such delights! Feel free to add more ingredients if you want. Enjoy!
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 1/4 cups light brown sugar, packed
2/3 cup canola oil
1 teaspoon pure vanilla extract
1 cup pumpkin puree
1 – 8 ounces box, cream cheese, softened
1/4 cup unsalted sweet cream butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3-5 tablespoons heavy whipping cream
For the Cakes:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with parchment paper two cookie sheets.
Step 3: Add the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt in a medium mixing bowl. Whisk until well combined.
Step 4: In another mixing bowl, add oil and brown sugar. Whisk until well blended.
Step 5: Add the eggs gradually and beat every addition.
Step 6: Add the pumpkin puree and vanilla. Stir until well blended.
Step 7: Transfer the dry ingredients into the wet ingredients and beat until well mixed.
Step 8: Scoop the batter and drop them onto the lined cookie sheet. Make sure to leave 2-inches of space between each scoop.
Step 9: Place it inside the preheated oven and bake for about 11 minutes.
Step 10: Remove from the oven and let it sit at room temperature to cool.
To Make the Filling:
Step 1: In the bowl of a standing mixer, add the butter, cream cheese, powdered sugar, heavy whipping cream, and vanilla. Beat until well mixed.
Step 2: Transfer the filling into a piping bag.
Step 3: Pick similar sizes of whoopie pies and pair them. Arrange half of them on the bottom of the cookie sheet.
Step 4: Top each with the frosting, then put the pairs on top of each and gently press it.
Step 5: Serve with a glass of milk. Enjoy!
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