Pumpkin Whoopie Pies

I had a some pumpkin left over after making those amazing pumpkin waffles last weekend so I was on a mission to find some new recipe to use up my leftover cup of pumpkin puree. I love everything pumpkin so I knew this wasn't going to be an issue, but I wanted something I hadn't made before. And that's when I stumbled upon A Cozy Kitchen. She calls these little bites of heaven, Soft Pumpkin Sandwich Cookies. But to me, they are too cakey to be a cookie, so I call them Pumpkin Whoopie Pies. And they are extremely soft and moist you will have to hide them so you don't eat more than one at a time. They make a pretty decent size whoopie pie, so I think the next time I make them I might make the cakes a little smaller so its a little more bite size. So try it out, and let me know what you think!

Pumpkin Whoopie Pies

Yields about 12 whoopie pies

Cake:

2 1/2 c flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp ground cardamon (I didn't have this and substituted ginger and it was still delicious)

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

1 c granulated white sugar

1/2 c brown sugar

1/2 c c butter (1 stick), softened

1 large egg

1 tsp vanilla

1 cup of pure pumpkin puree

Cream Cheese Frosting:

1/4 c butter (half a stick), softened

4 oz cream cheese, softened (I used reduced fat and it seemed to work well)

1 c sifted powdered sugar

1/2 tsp vanilla

For the cake:

1. Preheat the oven to 350F, line a baking sheet with parchment paper

2. In a medium bowl, combine the flour baking powder, baking soda, cardamon, cinnamon, nutmeg and salt. Mix and set aside.

3. In another medium bowl, beat the granulated sugar, brown sugar and softened butter until combined and blended. Add the egg, vanilla and pumpkin puree and beat until smooth.

4. In two batches, gradually mix in the floor mixture with a wooden spoon or spatula until combined.

5. Drop the cake dough onto the parchment paper using one of those hand release cookie scoops, or a tablespoon if you don't have a cookie scoop. Make sure to leave space between the cakes as they will spread. I was able to get 12 cakes on a sheet.

6. Bake for 15 minutes, or until the edges are lightly golden brown. They should still be soft to the touch. Let cool on sheet for two minutes and then transfer to a rack to cool completely.

For the frosting:

1. In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla. Beat until completely smooth.

Assembly:

1. Flip half the cakes upside down. Place approximately one teaspoon of frosting on the cakes that are turned upside down. Spread with a butter knife until the frosting reaches the edges. Top with an unfrosted cake and gently press the two together.

2. Whoopie pies should be stored in an air tight container and will be moist and delicious for up to 2 day.

Bon Appetit!

Victoria