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Pumpkin Spice Whoopie Pies

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 26 cookies
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Ingredients
  

  • 1 cup + 1½ Tablespoons canned pumpkin not pumpkin pie filling
  • 1 cup + 1 Tablespoon granulated sugar
  • ½ cup coconut oil
  • 1 egg + 1 egg yolk
  • 2 2/3 cup all purpose flour
  • 2 teaspoons baking powder
  • 2½ teaspoons cinnamon
  • ½ teaspoon salt
  • 1¼ teaspoons baking soda
  • 2 teaspoons milk
  • ½ Tablespoon vanilla extract

For the filling

  • 8 oz 1 standard package cream cheese, very soft
  • ½ cup 1 stick unsalted butter, very soft
  • 3-4 cups powdered sugar
  • 1 Tablespoon vanilla bean paste or 2 teaspoons vanilla extract
  • 2-5 Tablespoons heavy cream milk, or half and half

Instructions
 

To make the cookies

  • Preheat oven to 350F. Line a large cookie sheet with a silicone baking pad or parchment paper, set aside.
  • In a stand mixer or large bowl with a hand mixer combine the pumpkin, sugar, coconut oil, egg, and egg yolk. Use the paddle attachment to beat it all together on medium-high speed until combined, set aside.
  • 3 In a medium-sized bowl whisk together the flour, baking powder, cinnamon, and salt, set aside.
  • In a very small bowl whisk together the baking soda and milk. Add that mixture to the pumpkin mixture in the stand mixer. Beat together on medium speed until combined, then on low speed add the vanilla extract. Once mixed slowly add the flour mixture on low-medium speed. Beat together into a dough.
  • Spoon the dough into tall circles on the prepared cookie sheet and bake in the preheated oven for about 10-15 minutes or until lightly browned. Once baked remove from oven and allow to cool completely on a cooling rack before sandwiching. In the meantime make the filling.

To make the filling

  • In a medium-sized mixing bowl with a hand mixer beat the butter and cream cheese until smooth and light then add 3 cups of powdered sugar, the vanilla paste or extract, and 2 tablespoons of the cream, milk, or half and half. Beat until combined. Adjust amounts to your desired constancy adding more cream or powdered sugar depending on if you want it thicker or thinner.
  • Once the cookies are cool take one cookie put the filling on the bottom then take another cookie and sandwich them together. Continue with the remaining cookies.
  • Pies stay fresh stored in an airtight container for up to 4 days or in the fridge for up to 7 days.