Ever have a hankering for something that isn’t in season? That’s going on around here lately. The good news is that canned pumpkin is still frugal. It’s healthful too. Why not whip up a batch of these cuties? I’m ready for fall anyway.

Pumpkin whoopies with cream cheese filling (Just like a pumpkin roll, except cuter)

1/2 cup butter

1 cup brown sugar

1 1/2 cup pumpkin, solid pack (not pie filling)

1 egg

1 tsp vanilla

2 1/4 c flour

1 tsp baking powder

1/2 tsp baking soda

3/4 Tbsp cinnamon

1 tsp ground ginger

3/4 tsp allspice

1/2 tsp nutmeg

1/4 tsp salt

Preheat oven to 350 degrees F.

Cream butter and sugar. Stir in pumpkin, egg and vanilla. Mix until smooth. Combine dry ingredients. Add to wet stirring until combined. Drop by 2 Tbsp onto parchment lined cookie sheet.  Make sure they are two inches apart. I did not spread these out so they came a little higher and appear to be smaller than the other whoopies. Bake for 15 minutes. Cool on sheet, and then transfer to rack to cool completely. Fill with cream cheese filling.

Cream cheese filling

4 oz cream cheese, at room temp

1/4 cup butter, at room temp

3 cups confectioners sugar

1 tsp vanilla

Beat cream cheese and butter. Add sugar and vanilla. Stir or beat until smooth.

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