Today we have Amy from The Stitchin' Mommy! She always has a fun project going. Make sure to check out her blog!!
_______________________________________________________ Hi GYCT fans! My name is Amy and I'm the girl behind The Stitchin' Mommy blog and Etsy shop. I love to crochet, cook, bake, craft, and spend time with my little girl. When I have time, I write about it all on my blog! I want to thank Chelsea for giving me the opportunity to share my post with you. I hope you enjoy it!
With Fall being in full swing, I've been seeing tons of apple and pumpkin recipes all over Pinterest. I decided to try my hand at my own pumpkin recipe. I don't know about you but I am absolutely IN LOVE with whoopie pies. If you've never had a whoopie pie...what are you waiting for?? They are AMAZING with a capital A! I have combined my love with whoopie pies with my love for pumpkin pie and have created Pumpkin Spiced Whoopie Pies. They taste like little pumpkin cakes from heaven. I hope you give the recipe a try and I would love to hear your feedback! Here it is:
Pumpkin Spiced Whoopie Pies
Yield: Approx 10 Pies
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup light brown sugar, firmly packed
- 1 large egg, room temp
- 1/2 cup (1 stick) unsalted butter, room temp
- 1/2 tsp vanilla extract
- 7 oz (half of a can) of pureed pumpkin (not pumpkin pie filling)
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 1 tbsp confectioner's sugar
- 1/2 cup whipped topping
Whoopie pie cookie:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat
- In a large bowl. whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together.
- Using your stand or hand mixer, cream together the butter and brown sugar until fluffy. Add the egg and continue to mix until fully incorporated. Add the pureed pumpkin and vanilla and mix until the batter is well blended.
- Using a small ice cream scoop or a tablespoon, drop the batter onto the baking sheet, about 2 inches apart. With the back of your spoon, smooth the top of the batter.
- Bake for 10-12 minutes until the tops of the cookies are slightly springy. Move to a wire rack to cool.
Cream cheese filling:
- With a stand or hand mixer, cream the cream cheese and confectioner's sugar together until fluffy. Add the vanilla extract and mix until fully incorporated. Using a spatula, fold the whipped topping into the mixture.
- To assemble, spoon the filling onto one of the cookies. Place another cookie on top. I normally chill mine in the refrigerator for about 15-20 minutes before serving but you can serve as is.