These pumpkin whoopie pies are sandwich cookies filled with a creamy cinnamon-flavored cream cheese filling.
Story Behind the Recipe
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2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup mashed cooked pumpkin
1/4 cup milk
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 (8-ounce) package cream cheese, softened
2 tablespoons Land O Lakes® Butter, softened
1 teaspoon ground cinnamon
4 cups 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.
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 1 teaspoon 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.
Read the Story Behind the Recipe
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