Fluffy Pumpkin-Spice Whoopie Pies

Name: Fluffy Pumpkin-Spice Whoopie Pies
Prep time: 20 min
Cook time: 40 min
Yield: 24 servings
Ingredients: cups all-purpose flour; tsp. ground nutmeg; tsp. ground cloves; Tbsp. ground cinnamon; Tbsp. ground ginger; tsp. salt; tsp. baking soda; tsp. baking powder; large egg; cups brown sugar; cup vegetable oil; can (29 oz.) pumpkin (about 3 cups); tsp. vanilla; oz. (1 brick) PHILADELPHIA Cream Cheese; cups powdered sugar; cup unsalted butter; Tbsp. maple syrup; Tbsp. bourbon; pinch ground cloves

Love fall? Then we know you love Pumpkin-Spice Whoopie Pies. Starring autumn's signature flavor, these Pumpkin-Spice Whoopie Pies make a tasty seasonal dessert.

24

servings

20 MINS

PREP

40 MINS

You'll need:

Philadelphia Original Brick Cream Cheese

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Ingredients

3 cups all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. ground cloves
1 Tbsp. ground cinnamon
1/2 Tbsp. ground ginger
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 large egg
2 cups brown sugar
1 cup vegetable oil
1 can (29 oz.) pumpkin (about 3 cups)
1 tsp. vanilla
8 oz. (1 brick) PHILADELPHIA Cream Cheese
3 cups powdered sugar
1/2 cup unsalted butter
1 Tbsp. maple syrup
1 Tbsp. bourbon
1 pinch ground cloves

VIEW NUTRITIONAL INFORMATION

% Daily Value*

Vitamin A

Vitamin C

Calcium

Iron

Potassium

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

Serving size 1 oz (28g/ 1/8 package).

24 servings.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Directions

Preheat oven to 350 degrees. Spray or line baking sheets with parchment paper.
Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
Scoop mixture with an ice cream scoop with a release mechanism, and place 1 inch apart on baking sheets. Bake for 20 minutes. Insert a toothpickinto pie; it should come out clean, otherwise continue to bake until done.
Make cream-cheese frosting: Put powdered sugar in large bowl, and set aside. In your mixer, beat room-temperature butter until smooth (make sure there are no lumps), then add cream cheese, maple syrup, and bourbon, and beat until uniform. Add powdered sugar a little at a time, and beat until mixed to a smooth consistency.
Transfer frosting into a piping bag and cut a medium-sized hole on the end. Once cakes have cooled, add a large dollop of frosting, working in a circular motion, to each cake. Top, and push down gently to fill out center of each whoopie pie. Refrigerate for 3o minutes to an hour, and serve.
Tip: Let cakes cool slightly and serve while still warm. Nothing beats warm cookies straight from the oven!