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96
Pumpkin Whoopie Cookies
Yields: 24 cookies
1 cup vegetable oil
2 cups packed light brown sugar
2 large eggs
1 cup pumpkin puree, canned
or fresh
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
Directions:
1. Spray Liner Pan with non-stick
cooking spray.
2. In large bowl, mix together
vegetable oil and brown sugar
until smooth.
3. Add in eggs until blended. Add
in pumpkin puree, pumpkin pie
spice, vanilla, baking powder,
baking soda and salt. Whip until
light and fluffy.
4. Gently fold in flour with rubber
spatula. Be careful not to
over mix.
5. Using small cookie scoop, drop
pieces on Liner Pan about 2
inches apart.
6. Place Extender Ring on
Base.
7. Bake at 350˚F for 12-14
minutes, or until cookies spring
back when lightly touched.
8. Cool completely before filling.
Cream Cheese Filling Ingredients:
1 (8-ounce package) cream
cheese, softened
1 cup butter, softened
4½ cups powdered sugar
2 teaspoons pure vanilla extract
Cream Cheese Filling Directions:
1. In large bowl of electric mixer,
cream butter and cream cheese
on medium speed, scraping
sides of bowl.
2. Mix on low speed and add
powdered sugar and vanilla, then
beat until light and fluffy.
3. Spread flat side of the cookies
with cookies filling. Top with
another pumpkin cookie,
pressing down very lightly
to seal.
Tip: If you don’t have pumpkin
pie spice on hand, mix:
1½ teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ teaspoon allspice
Store in single layers and
keep refrigerated.
Desserts
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