PUMPKIN WHOOPIE PIES
Steps:
- Preheat oven to 350°F. Line two baking sheets with parchment paper. In large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin spice, 1 teaspoon vanilla, baking powder, baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
- Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla extract; mix on low speed until blended. Then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes (cookies) with the cream cheese frosting. Top each with another cake (cookie).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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