Pumpkin Whoopie Pies
These soft pumpkin whoopee pie cookies are filled with a tangy cream cheese whoopie pie filling. Pumpkin gobs or whoopie pies like these are made with pumpkin pie filling. If you love pumpkin spice, you will adore this pumpkin spiced cookie recipe.
Servings: 18 cookies
Ingredients
- 1 Cup pumpkin pie filling canned
- 1 Tsp. cinnamon
- 1/2 Tsp. baking soda
- 1/2 Tsp. baking powder
- 1/2 Cup olive oil
- 2 Cup all purpose flour
- 1/4 Tsp. salt
- 1 Cup brown sugar
- 1 egg
Filling
- 1 1/2 Cup icing sugar
- 4 Oz cream cheese
- 1 Tsp. vanilla extract
- 1/4 Cup butter softened
- 1/2 Cup chocolate chips mini
Instructions
- Preheat oven to 350 degrees F. Place parchment paper on two baking sheets.
- In a medium bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- With an electric mixer, beat oil and sugar together. Add pumpkin and egg and mix well. Gradually add flour mixture, mixing until just combined.
- With a piping bag, pipe circles onto baking sheet approximately 2 inches apart.
- Bake 8-10 minutes, until slightly browned on edges and spring back when touched. Cool 5 minutes before moving to cooling rack. Cool completely before icing.
- for the filling beat all ingredients together until smooth and creamy.
- Pipe on spread filling onto one cookie. Top with a second. Do this with remaining cookies.
- Place the mini chocolate chips in a flat plate. Roll the whopper pie edges lightly in the mini chips to coat.
Nutrition
Calories: 234kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 111mg | Potassium: 50mg | Fiber: 1g | Sugar: 24g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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