Pumpkin Whoopie Pies

These are straight from Martha, and yes I know everyone in the food blogging world made them already. I had them at a friend’s halloween party, though, and thought they were too unbelievably delicious not to make and post for longevity. They are really, really, really good, and very easy.

Cookie Ingredients

3 c flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbs cinnamon
1 tbs ground ginger
1 tbs ground cloves
2 c dark brown sugar
1 c vegetable oil
3 c pumpkin puree, chilled
2 large eggs
1 tsp vanilla extract

Filling Ingredients

3 c confectioners’ sugar
1 stick unsalted butter, softened
8 oz cream cheese, softened
1 tsp pure vanilla extract

Preparation

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or wax paper.

Process

Cookies: In a regular bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In a large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Drop heaping tablespoons (martha suggests an ice cream scoop; it makes much more perfect cookies but I don’t have one) of dough onto prepared baking sheets, about 1 inch apart. Bake about 15 minutes, until cookies are just starting to crack on top and a toothpick comes out clean. Let cool completely on the pan.

Filling: Beat butter until smooth. Add cream cheese and beat until combined. Add confectioners’ sugar and vanilla, beat just until smooth.

Assemble.

Also in this photo: Caramel-dipped apple eighths, chocolate cups (made on the underside of a muffin tin) with pumpkin mousse (the pumpkin mousse recipe, found on the food network site, was atrocious).