Week- 6 Whoopie Pies

The most incredible Whoopie Pies

INGREDIENTS

For whoopie pie cookies

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 2 large eggs
• 1 1/4 cups packed brown sugar
• 2/3 cup canola or vegetable oil
• 1 teaspoon vanilla
• 1 cup canned pumpkin

For filling

• 3 cups powdered sugar confectioners
• ½ cup = 1 stick unsalted butter, softened
• 8 oz of cream cheese
• 1 teaspoon vanilla extract
• dash of salt
• 1 tsp of cinnamon

INSTRUCTIONS

For the cookies:

1. Preheat the oven to 350°F. Grease two baking sheets or line with parchment paper.
2. In a small bowl whisk together flour baking powder, baking soda, salt, cinnamon, ginger, cloves. Set aside.
3. Using a mixer combine brown sugar and oil with the paddle attachment. Mix until smooth. Add eggs one at a time. Mixing after each addition. Add vanilla and pumpkin until combined.
4. Gradually stir in flour mixture. Stir for 1 minute.
5. Drop by heaping tablespoons onto prepared baking sheets. 
6. Bake for 10-12 minutes or until springs back. Allow cooling on sheets 1-2 minutes. Remove to cooling racks to cool completely.

For filling

1. In the bowl of a stand mixer or using a hand mixer, cream butter, add salt, cinnamon, and gradually add in powdered sugar. Beat on low speed until fluffy. Increase to medium, the mixture will be crumbly. Pour in vanilla. Beat on high speed until smooth and fluffy, about 3 minutes.
2. Place half of the cookies upside down. Top with a generous sized amount of filling. Place the second cookie on top. Sprinkle powdered sugar on top.