Super Yummy cream filled pumpkin cookie sandwiches.
Ingredients
- Brown Sugar: 2 Cup
- Vegetable Oil: 1 Cup
- Pumpkin Puree: 1 1/2 Cup
- Large Eggs: 2 Each
- All-Purpose Flour: 3 Cup
- Baking Powder: 1 TSP
- Baking Soda: 1 TSP
- Vanilla Extract: 1 TSP
- Ground Cinnamon: 1 1/2 TBSP
- Ginger Powder: 1/2 TBSP
- Ground Cloves: 1/2 TBSP
Instructions
- In a mixing bowl, combine brown sugar and vegetable oil until well mixed.
- Add pumpkin puree and eggs, mix until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger powder, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Stir in vanilla extract.
- Preheat the oven to 350°F (175°C).
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the cookies are set and slightly golden brown.
- Allow the cookies to cool completely before filling.
- In a mixing bowl, beat together butter, powdered sugar, and vanilla extract until smooth and creamy.
- See Whoopie Cookie Filling Recipe here on this site.
- Repeat with the remaining cookies and filling.
- Serve and enjoy these delicious pumpkin whoopie pies!
- Variation: Adding 1/2 cup ground black walnuts gives these cookies a special delicious flavor!
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