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Pumpkin Whoopie Pies
Makes 6 large whoopie pies!
Ingredients
1.5
sticks unsalted butter
1 stick melted, 1/2 stick softened
1
cup
packed brown sugar
2
large eggs at room temp lightly beaten
1
cup
pumpkin
1
tbsp
pumpkin pie spice
1.5
tsp
vanilla
1
tsp
baking powder
1
tsp
baking soda
3/4
tsp
salt plus two pinches
1 2/3
cups
flour
4
ounces
cream cheese chilled
1
cup
confectioners sugar
Instructions
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
In large bowl whisk together melted butter and brown sugar until smooth. Whisk in eggs, pumpkin, & pumpkin spice, 1 teaspoon vanilla, baking
powder, baking soda, and 3/4 tsp salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop drop 12 generous mounds of batter
spaced evenly onto baking sheets.
Bake until springy to the touch, about 10 minutes.
Transfer to cooling rack to cool completely.
Frosting:
Using an electric mixer, cream the softened butter with the cream cheese.
Add confectioners sugar and remaining 2 pinches of salt and 1/2 tsp vanilla.
Mix on low speed until blended, then on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with frosting and top with another cake.