New Hampshire-Style Pumpkin Whoopie Pies

Delight in these New Hampshire-style pumpkin whoopie pies, where moist, cake-like pumpkin cookies pair with a creamy filling. This treat captures the essence of fall with its blend of warm spices and sweet pumpkin, making it a delightful addition to any autumn event or quiet evening. Each bite offers a comforting taste reminiscent of the season’s harvest, perfect for sharing or savoring alone.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 cups all-purpose flour
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1/4 cup butter, softened

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, and vanilla extract until smooth.
3. Add baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, and all-purpose flour to the pumpkin mixture. Stir until the batter is well combined.
4. Using a spoon, drop batter onto the prepared baking sheet, leaving 2 inches between each for spreading.
5. Bake for 12-15 minutes or until the cookies are set and lightly golden. Allow them to cool on a wire rack.
6. While the cookies cool, beat powdered sugar, softened cream cheese, and softened butter until the filling is smooth and creamy.
7. Spread a generous amount of filling on the flat side of half the cookies, then top with the remaining cookies to create sandwiches.
8. Let the whoopie pies set for a few minutes before serving.

Keywords: Spiced, Creamy, Pumpkin, American, Dessert

Spice Rack: Cinnamon, Ginger, Nutmeg, Vanilla

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