Pumpkin Gingerbread Whoopie Pies (Print Version)
# Ingredients:
01 -
3 3/4 cups flour.
02 -
1 teaspoon baking soda.
03 -
1 teaspoon kosher salt.
04 -
3 teaspoons pumpkin pie spice.
05 -
3/4 cup unsalted butter, softened.
06 -
3/4 cup light brown sugar, packed.
07 -
1 large egg.
08 -
3/4 cup molasses.
09 -
3/4 cup buttermilk.
10 -
1/2 cup unsalted butter, softened (for filling).
11 -
6 ounces cream cheese, softened.
12 -
2 1/2 cups powdered sugar.
13 -
1/4 teaspoon pure vanilla extract.
# Instructions:
01 -
Heat oven to 350°F. Line baking sheet with parchment. Mix dry ingredients in bowl.
02 -
Beat butter and sugar until fluffy. Add egg. Mix in molasses and buttermilk alternating with dry ingredients.
03 -
Drop tablespoons of batter on baking sheet. Bake 10-12 minutes until edges are golden but centers soft.
04 -
Beat butter, cream cheese, powdered sugar and vanilla until stiff peaks form.
05 -
Match cookies by size. Pipe filling on bottom cookie and top with matching cookie.
# Notes:
01 -
Let cookies cool completely before filling.
02 -
Use piping bag for neat filling.
03 -
Store in refrigerator.