Pumpkin Whoopie Pies
It's pumpkin-everything season, but there is nothing basic about these easy-made-from-scratch pumpkin whoopie pies. Yes, we said easy. Yes, we said from scratch. And also believe us when we say, they're a showstopper at your next holiday event!
Shoutout to our friend, Abbey P for sharing her famous recipe for us to include!
Know someone who loves to bake? Give them our Baker's Delight gift box with the two spices from this recipe plus a third (Nutmeg!) you can't buy anywhere else!
The Bloom Team
Ingredients:
PIES
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon Bloom Organics Ground Cinnamon
1/2 teaspoon Bloom Organics Ground Ginger
1/4 teaspoon cloves
2 eggs
1 1/4 cups packed brown sugar
2/3 cups applesauce (or canola oil)
1 teaspoon vanilla extract
1 cup canned pumpkin
FILLING
3 cups powdered (confectionary) sugar
1 stick butter
3 tablespoons half and half
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a small bowl mix together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
In a separate bowl, mix together brown sugar and applesauce/oil. Add eggs, vanilla, and pumpkin.
Stir in flour mixture.
Drop heaping tablespoons onto lined cookie sheets.
Bake for 10=12 minutes or until the cookie pie springs back upon touching. Cool on racks.
For filling: beat powdered sugar with butter. Pour in half-and-half and vanilla. Put large dollop of filling in between two pies.
ENJOY!