Sticky, Gooey, Creamy, Chewy

Pumpkin Whoopie Pies with Caramel Cream Cheese Filling
adapted from Baked: New Frontiers in Baking

Ingredients

For the whoopie pies:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin purée, chilled
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 3 cups powdered confectioners’ sugar
• 8 ounces cream cheese, at room temperature
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1/3 cup caramel sauce
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
2. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
3. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
5. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes, until a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
6. To make the cream cheese filling, sift the confectioners’ sugar into a medium bowl and set aside.
7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese together until completely smooth, with no visible lumps, about 2 minutes. Add the powdered sugar a little at a time, then add the caramel sauce and vanilla. Beat until smooth. Be careful not to overbeat the filling, or it can get soupy.
8. To assemble the whoopie pies, turn half of the cooled cookies upside down, with the flat side facing up. Use a small ice cream scoop or a tablespoon to drop a dollop of filling onto the flat side of each cake. Place another cake, flat side down, on top of the filling to make a sandwich. Press down slightly so that the filling spreads to the edges. Repeat until all the cookies are used. Chill for about 30 minutes to firm up before serving.
9. The whoopie pies will keep for up to 3 days, covered, in the refrigerator.

   Makes about 3 dozen assembled 2-inch whoopie pies.