Pumpkin Spice Gingerbread Whoopie Pies

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The sweet scent of gingerbread may soon fill your house, mixed with the delicious scent of Pumpkin. You can enjoy these wonderful Pumpkin Gingerbread Whoopie Pies Recipe for any occasion during this Fall season. You can enjoy these with your friends and family.

Prep Time30

Cook Time15

Total Time15

Course: pie

Cuisine: American

Keyword: pumpkin gingerbread whoopie pies

Servings:

Calories: 588kcal

Author: Jill

Ingredients

3 ¾ cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 teaspoons pumpkin pie spice
¾ cup unsalted butter softened
¾ cup light brown sugar, packed
1 large egg
¾ cup molasses
¾ cup buttermilk

CHEESE FILLING

½ cup unsalted butter softened
6 ounces cream cheese, softened
2 ½ cups Powdered sugar
¼ teaspoon pure vanilla extract
1 large piping bag with tip

Instructions

Preheat oven to 350 F and line a baking sheet with parchment paper.
In a medium bowl, combine flour, pumpkin pie spice, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
Beat in egg until well combined.
With the mixer on low speed, add molasses, buttermilk and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
Drop tablespoons of batter onto the prepared baking sheet.
Place into the oven and bake until the edges are golden brown but the center is still moist, about 10-12 minutes.
Remove from the oven and cool completely on a wire rack before frosting.

Cream cheese frosting :

Using a standing mixer, beat together all ingredients until combined and stiff with peaks.
Scoop into the piping bag.
Match up the cookies to their size partners.
Pipe a dollop of frosting onto the bottom cookie.
Place the top cookie on top of the frosting and lightly press the cookies together.
Enjoy!

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