Whoopie pies are a classic treat here in Lancaster County. Authentic ones are delicious, typically chocolate with a cloud-like white filling.
For those of you who have never had one, the sandwich cookie part is basically like eating cake, soft and fluffy, while the filling is sweet and puffy, sort of like a marshmallow cloud. If done wrong they are bad: dense, dry and tasteless.
Cream Cheese Filled Pumpkin Whoopie Pies
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins
Thick, soft pumpkin cookies filled with tangy cream cheese frosting.
Recipe type: Dessert
Serves: 2 dozen sandwiches
Ingredients
For the Cookies
1 cup butter, softened
2 cups white sugar
¾ cup brown sugar
2 eggs
2 cups solid pack pumpkin
1 tsp vanilla
4 and ¾ cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 and ½ tsp cinnamon
1 tsp salt
For the Cream Cheese Filling
½ cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
Pinch of salt
2½ cups powdered sugar
Instructions
In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
Add dry ingredients to the wet and stir until combined.
Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
To make the filling, beat the butter and cream cheese with a mixer until light and fluffy. Beat in the vanilla and salt and powdered sugar until smooth.
To assemble the whoopie pies, spread a thick layer of cream cheese filling on the bottom half of a cookie, top with the other half