Pumpkin Whoopie Pies

You should make these pumpkin spice whoopie pies because they will make your kitchen smell AMAZING. Yes, they are delicious. Yes, they are relatively easy to make. Yes, your friends will love them. But really, the best reason to make them is because your kitchen will smell perfectly like fall with a mixture of pumpkin, ginger, cloves, and cinnamon.

With some cooler weather finally making its way to the Bay, it feels like fall. And fall typically means an overload of pumpkin spice products--lattes, candles, room scents, caramels, etc.

I typically pass on about 90% of pumpkin spice paraphernalia. It's just not my thing. However, pumpkin spice cake is something I never ever turn down.

I really like my pumpkin spice cake recipe--it's easy and most importantly, super delicious. It's my go-to pumpkin spice "it's finally fall!" recipe.

And then, I ran across a pumpkin whoopie pie recipe from Baked Bakery in NYC, and I realized I might have to experiment with a new pumpkin spice recipe this year.

Thank goodness I tried these whoopie pies out. My kitchen smelled amazing and the pies tasted even better.

Pumpkin Whoopie Pies

Makes approximately 12 pies

From Baked NYC

For the Pumpkin Whoopie Cookies:

cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

For the Cream-Cheese Filling:

3 cups confectioners' sugar

1 stick unsalted butter, room temperature

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves.

In another large bowl, mix together the brown sugar and oil. Stir in the pumpkin puree and whisk until combined. Stir in the eggs and vanilla, and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture, and whisk until combined.

Using an ice cream scoop with a release mechanism, scoop out cookies onto cookie sheets. Bake cookies until they are just starting to crack on top (a toothpick inserted into the center of the cookie should come out clean), about 15 minutes. Remove the cookie sheets from the oven and let them cool on the pans.

Meanwhile, sift the confectioners' sugar. Beat the butter with an electric mixer until light and fluffy. Add in the cream cheese and beat again until light and fluffy. Add the confectioners' sugar and vanilla and beat until well combined.

Transfer filling to a pastry bag. Pipe a large dollop of frosting onto half of the cookies. Top the frosted cookies with another cookie, pressing down to allow the frosting to spread to the edges.