Pumpkin Whoopie Pies

I recently joined a new monthly event called the Improv Challenge, where there are two ingredients given, and you must create a recipe using those two ingredients.  Apparently this event had been around for a little while, but for some unknown reason, it stopped.  Thankfully, Kristin of Frugal Antics of a Harried Homemaker has decided to continue on the tradition of the Improv Challenge, and this month, the two ingredients were pumpkin and cream cheese!

Once I saw the two ingredients, I knew exactly what I was going to make - Pumpkin Whoopie Pies with a cream cheese filling! As you all know, I am in love with anything pumpkin, so this challenge was a great excuse to make another pumpkin dessert to fill up on! 

Pumpkin Whoopie Pies

There are two different fillings, one with cream cheese and one with marshmallow cream.  Both are equally delicious so I am sharing both with you! 

Ingredients:

-3 cups flour

-1 teaspoon salt

-1 teaspoon baking powder

-1 teaspoon baking soda

-2 tablespoons cinnamon

-1 tablespoon ground ginger

-1 tablespoon ground cloves

-1/2 tablespoon ground nutmeg

-2 cups light brown sugar

-1 cup vegetable oil

-3 cups pumpkin puree, chilled

-2 large eggs

-1 teaspoon vanilla extract

Cream Cheese Filling:

-1/2 cup (1 stick) unsalted butter, softened

-1 12 oz container cream cheese, softened

-1 teaspoon vanilla extract 

-2 to 3 cups confectionary sugar

Optional: Add 1 teaspoon maple extract for even more of a fall flavor

Marshmallow Cream Filling:

-1/2 cup (1 stick) unsalted butter, softened

-1 7oz jar Marshmallow cream

-1 teaspoon vanilla extract 

-2 to 3 cups confectionary sugar

-Milk as needed to make more spreadable

Optional: Add 1 teaspoon maple extract and a pinch of ginger

Directions:

Preheat the oven to 350 degrees F. Prepare a cookie sheet or whoopie pie pan if you have one and set aside.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside. 

In a separate bowl, whisk together the brown sugar and oil until well combined. Whisk in the pumpkin puree.  Add the eggs and vanilla until combined. Slowly mix in the flour mixture until all ingredients are well mixed. 

Use a tablespoon or cookie scoop to drop mounds of batter on a cookie sheet (or fill cavities of your whoopie pie pan).  Bake for about 15 minutes or until a toothpick inserted in the center of the pies comes out clean.  Allow to cool completely. 

Meanwhile, prepare the filling of your choice.  Mix together the butter, cream cheese (or marshmallow), vanilla (or maple extract), and ginger (if using).  Slowly stir in the confectionary sugar a little at a time until it reaches a more firm, yet spreadable consistency.  For the marshmallow filling you may need to add a tablespoon of milk to make it easier to work with. 

To fill the pies, pipe a dollop of filling on the flat side of the pie and sandwich with another pie.  Continue with all remaining pies. 

Pour a large class of milk, sink your teeth in, and enjoy! 

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