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Pumpkin Whoopie Pies

Gina Marie Miraglia Eriquez
  • 105 minutes
  • Serves 16

INGREDIENTS

1/2 tsp

Ginger, ground

1 15 ounce can

Pumpkin, pure

1

Egg, large

1 1/2 cups

All-purpose flour

1/2 tsp

Baking powder

1/2 tsp

Baking soda

1 1/8 cups

Brown sugar, packed light

1 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

1 1/2 cups

Confectioners' sugar

1/4 tsp

Nutmeg

1/2 tsp

Salt

2 pinches

Salt

1 tsp

Vanilla extract, pure

1/2 cup

Vegetable oil

1/2 cup

Pecans

3/4 stick

Butter, unsalted

6 oz

Cream cheese

1 tbsp

Bourbon

1/2 tbsp

Water

2

Large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see cooks' notes)