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These pumpkin whoopie pies are sandwich cookies filled with a creamy cinnamon-flavored cream cheese filling.
Heat oven to 350°F.
Combine flour, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside.
Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine all filling ingredients except powdered sugar in bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy.
Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
*Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
**Substitute 1/2 cup canned pumpkin.
Dietary Fiber: 0g
Easy to make, taste great, everyone love them!
I loved this recipe! I made it for my work Halloween potluck and it definitely was a hit! The best thing to do is use wax paper on your ungreased baking sheet. That helps a lot. Also, to get your cookies to bake smooth on the top; you need to make sure your "dollops" are smooth, before they go in the oven. My first batch was lumpy on top and my second batch came out perfect! For the cream filling I added 1/4 cup of pumpkin and only added enough powdered sugar for my liking.
Well the canned pumpkin I used was a perhaps on the drier side so these cookies didn't turn out like they are in the photo (they were lumpier looking - not smooth -- but still tasted nice and moist). After the first batch I used my fingertips dipped in a little water to smooth them out and that worked better -- but I would guess that the recipe wants a 'wetter' pumpkin puree, so if yours dry add a little water to it. Also, as many have said already (and as I suspected when I read the recipe) there is enough filling to frost at least double the amount of cookies -- wish recipe was adjusted for either more cookies or less filling - i.e., cookies and filling should match - .
these cookies are delicious but 4 cups of sugar in the filling is wayy too much.
Theses cookies taste ok but are too cakey - I had a terrible time getting them off the pan! They were stuck to the bottom every time - overdone, underdone, just right. Didn't matter what I tried. Not worth the effort for me.
This in my absolute favorite cookie recipe! I have actually done a project for class where you have to modify a recipe and i chose to modify these cookies so that they have less calories! Instead of regular brown sugar, I use the splenda sugar blend brown sugar, fat free milk, and egg substitute. For the butter, instead of 1/2 cup butter, I used 1/4 cup apple sauce, and 1/4 cup fat free butter spread. I do not icining them. I think they taste fine without it. After a blind taste test, 75% of the tasters chose the lower caloried ones over the original recipe. With these changed I took the cookie from about 90 calories per cookie to about 35-40 per cookie. I cant remember the numbers directly off the top of my head, but this sounds about right :) Hope you enjoy your Healthy Holiday's!!
This was a pretty simple recipe and everyone I know loved the cookies. Even my very picky boyfriend ate a ton of them!
what may i substitute for butter? Anyone have any suggestions that they have tried out? Thanks!
Love these! I don't sandwich the cookies - just frost the tops of them and have found that halving the frosting recipe gives me just enough.
These cookies are phenomenal...has anyone tried to alter the recipe and "healthify" it?
AWESOME!!! I've made these cookies a number of times & they are always a big hit - somehow I have enough filling for 2 batches of cookies. Perhaps I make "affectionate" cookies, i.e. the top & bottom are close together! In any case they are wonderful. With their "orangish" color they look great on a dessert plate with chocolate whoopie cookies.
The filling was a little too sweet for my taste, so I would cut back on the sugar next time. But the cookies were excellent and easy to make!
I obtained this recipe for the cookies from this website and have made these cookies without the cream center for a couple years. IMHO, you don't need the extra calories from the creamy centers, and when I sent them to school with my child, the other kids went wild. Very cakey and soft, with a lot of pumpkin flavor.
These cookies are awesome and so easy to make! I made them with my niece and she had so much fun sandwiching them together. : My only "negative" comment is the frosting recipe yields almost double what you need unless you REALLY fill them!, so I would suggest either cutting the frosting in half or double the cookie recipe. My personal suggestion is to double the cookie recipe because these went fast!!
Very good, taste like pumpkin roll but in bite size portions. I am going to make these instead of pumkin roll for holidays.
I made them a little larger and frosted the tops rather than making sandwich cookies. Either way, they are delish!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1787
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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