Delicious and fluffy pumpkin whoopie pies sandwiched with a creamy filling, perfect for autumn.
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup brown sugar packed
- 1/2 cup vegetable oil
- 1 1/2 cups canned pumpkin puree
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the brown sugar and oil until blended, then add pumpkin puree, eggs, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Drop rounded tablespoons of the batter onto the prepared baking sheets, leaving some space between each.
- Bake for about 12-15 minutes, or until the pies spring back when touched lightly.
- Allow to cool on the sheets for a few minutes before transferring to wire racks to cool completely.
- Prepare your favorite filling (such as cream cheese frosting) and spread between two Pumpkin Whoopie Pie cookies to sandwich them together.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 160mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 5000IUVitamin C: 1mgCalcium: 100mgIron: 2mg