Whoopie! It's Pumpkin

Pumpkin Whoopie Pies
 
Tools Needed
 
Cookie sheet (Fat Daddio's CS)
Silicone baking mat (Fat Daddio's SM)
1 oz scoop (Fat Daddio's SC)
 
Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15-ounce) can pure pumpkin (not pie filling)
1 large egg
1 teaspoon pure vanilla extract

Filling:

6 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
Pinch of salt
1 1/2 cups confectioners' sugar
1 tablespoon bourbon (optional; substitute 1 teaspoon vanilla extract)

  1. For Cookies: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with silicone mat.
  2. Whisk together flour, baking powder, soda, salt, and spices in a bowl.
  3. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
  4. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
  5. Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
  6. Form and bake remaining batter on the other parchment-lined sheet. Try to end with an even amount.
     
  7. For Filling:  While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
  8. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
     
  9. Assembling:  Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.

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