Let me just preface this posting of this scrumptious dessert by saying that I do not like whoopie pies. And am not a huge fan of cream cheese in desserts – frostings, cheescakes, etc.
These blew my mind.
They are so much fun.
And easy to make.
And goodness are they delicious.
Let the sweet adventure begin!
Whisk 2 eggs, 2 cups light brown sugar, 1 cup vegetable oil and 1 teaspoon vanilla extract in a large mixing bowl until smooth.
Stir in 1 (15-oz) can pumpkin.
(Ya got me. I totally forgot to take pictures when I started making this recipe. So by the time I’d remembered, my wet ingredients were combined. Please forgive me?)
In a medium bowl add 1 tablespoon pumpkin pie spice to 3 cups of all-purpose flour.
Then add 1 teaspoon baking powder,
1 teaspoon baking soda,
and 1 teaspoon salt.
Whisk to combine.
Add the dry ingredients to the wet, about a half cup at a time, blending with each addition until smooth.
Drop a heaping tablespoon of batter onto an ungreased baking sheet. Use a moist finger or the back of a spoon to slightly flatten each mound.
Bake in a preheated 350 degree oven for 12 minutes.
Then transfer to a wire rack to cool completely.
In a stand mixer, beat together 4 ounces softened cream cheese with 1/2 cup butter, softened and
2 teaspoons vanilla extract until light and fluffy.
Mix in about 3 1/2 to 4 cups of confectioners’ sugar a half cup at a time, until the frosting is spreadable.
Turn half the cookies bottom side up, spread with a heaping amount of filling and top with the remaining cookies.
Incredible. Dare someone who doesn’t like to pumpkin to not like one of these. Dared my Mom. She doesn’t like pumpkin. She ate the whole thing and took one home with her for later!
Bon Appétit, Ma Chérie!