I hosted a baby shower brunch for a friend/co-worker last weekend. She is a vegitarian, so it was a meatless morning. I wanted in add some seasonal ingredients. So I added the pumpkin whoopie pies to the line up. They turned out ooey gooey wonderful!!
Ingredients for the cookie:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup Pure Pumpkin
- 1 teaspoon vanilla extract
Ingredients for filling:
- 4 ounces cream cheese, at room temperature
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 small container marshmallow fluff
Directions for prep and cooking:
- For cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. (For a more spicy cookie add 1 tsp pumpkin spice). Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.
- Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
- For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy, fold in marshmallow fluff.
- Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Don’t think these “cookies” will be hard like a chocolate chip cookie, they actually will come out like a tiny sponge cake and will melt in your mouth.