Fall is pretty much my favorite time of the year to bake. Apples, pumpkins, and it’s not too hot out to have the oven on in the house. These summers with the heat that I’m not accustomed to are brutal to say the least. But, none the less, I recently tried to my hand again with replacing oil with applesauce. This time with cinnamon!
The original recipe for these pumpkin whoopie pies came from Food Network – Pumpkin Whoopie Pies. It was an easy to follow recipe and I’m sure a great recipe as well. Check it out.
Pumpkin Whoopie Pies:
– 2 cups brown sugar
– 1 cup cinnamon applesauce
– 1 can pumpkin puree
– 2 large eggs
– 1/2 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1 1/2 tsp ground ginger
– 1 1/2 tsp ground cloves
– 3 cups confectioner’s sugar
– 1/2 cup (1 stick) unsalted butter, softened
– 8 ounces cream cheese, softened
– 1 tsp vanilla extract
Preheat oven to 350 degrees. Grease two cookie sheets and set aside.
In a medium mixing bowl combine the flour, baking soda, baking powder, ginger, and cloves. Set aside.
In a medium mixing bowl combine the brown sugar, applesauce, and pumpkin puree. Mix until smooth. Add one egg and mix until combined well and then add second egg and mix well. Add the combined dry mixture and and add vanilla extract. Mix well and until smooth.
With a tablespoon distribute pumpkin batter onto cookie sheets. Positioning them about an inch apart from each other. Bake for 12-14 minutes or until batter bounces when touched.
Set aside to cool.
In a small mixing bowl combine butter and cream cheese until smooth and well creamed together. Add confectioners sugar one cup at a time, mixing well between each cup. Add vanilla extract and mix well.
Once pumpkin tops and bottoms are cool add a scoop of cream filling and enjoy!