* Exported from MasterCook *

Pumpkin Whoopie Pies

Recipe By :Nicole
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookies
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter -- softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup canned pumpkin puree
3/4 cup coarsely chopped walnuts
Filling
6 tablespoons unsalted butter -- softened
4 ounces cream cheese -- softened
1 teaspoon vanilla extract
2 cups powdered sugar

Cookies: Heat oven to 350F. Line baking sheets with parchment paper and
butter the paper. Sift dry ingredients together. Beat butter and sugar on
medium speed for 1 minute until smooth. Add eggs and vanilla and beat 30
seconds. Decrease speed to low and add sour cream and pumpkin until just
incorporated. Add flour mixture and blend just till incorporated. Stir in
walnuts. Drop by rounded tablespoons, 3" apart on prepared baking sheets.
Batter should be thick enough to hold a mound shape on sheets. Bake 12
minutes until tops are firm to touch and toothpick inserted in center of
one comes out clean. Cool 5 minutes on sheets. Use wide spatula to loosen
from sheets then cool completely on sheets. Filling: Beat butter, cream
cheese and vanilla on med-low about 1 minute until smooth. Decrease speed
to low and add powdered sugar in two additions. Beat till smooth and
incorporated, about 1 minute. Use a thin metal spatula to spread a
slightly rounded tablespoonful of filling over the flat bottoms of half
the cooled cookies. Press the flat bottoms of the remaining cookies on the
frosting. Refrigerate until frosting is firm, about 30 minutes.


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