By tumlit − On Friday, September 25, 2020, 2 Years ago in Cookies
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Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling
Preparation time 25 min
Cooking Time 10 min
Ready In 45 min
Level of DifficultyModerate
Servings12+
Directions

Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.


Filling:
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

Ingredients
3 cups AP Flour1 Tablespoon cinnamon1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground ginger½ teaspoon salt½ teaspoon ground nutmeg¼ teaspoon ground cloves----------------------------------------1 cup brown sugar1 cup Splenda (use could white sugar if you like)1 cup vegetable oil1 - 15 oz. can of pumpkin2 large eggs1 teaspoon vanilla extract----------------------------------------Cream Cheese Filling1 - 8 oz. package of cream cheese, softened1 stick of unsalted butter, room temperature1 - 16 oz. package of powdered sugarabout a capful of vanilla extracta pinch of cinnamon (to taste)

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Pumpkin Whoopie Pies with Cream Cheese Filling
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