Pumpkin Whoopie Pies with Brown Sugar Buttercream

Two pillowy pumpkin cookies filled with a fluffy brown sugar buttercream.

Servings: Makes approximately 60 cookies/30 pies (2 cookies per pie)

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnammon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 4 ounces butter (1/2 cup)
• 1 cup pumpkin
• 1 egg
• 1 teaspoon vanilla

Directions

1. Preheat convection oven to 300°F (low fan), (conventional 320°F). Line the bottoms of your sheet pans with parchment paper and grease the paper.
2. Sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a bowl, whisk briefly to combine; and set aside.
3. In a mixing bowl on medium speed, mix together sugar and butter until light and fluffy.
4. Add eggs, one at a time, pumpkin and vanilla alternately with the dry ingredients, scraping the bowl to ensure everything is completely incorporated.
5. With a 1 oz. scoop, scoop batter about 2” apart onto prepared sheet pans.
6. Bake for 10-15 minutes until golden brown around the edges.
7. When pies are cool… spread buttercream on the flat side of one pie, and place a second pie on top, flat side on the buttercream. You have created a Whoopie Pie!

Brown Sugar Buttercream Icing

Ingredients

• 4 egg whites
• 1 cup packed brown sugar
• 12 oz. cold butter

Directions

1. Place egg whites and brown sugar in a stainless steel bowl, place over a water bath stirring until mixture reached 160°F. Pour mixture in mixing bowl and beat with a wire whisk until stiff peaks form.
2. Switch to a paddle, gradually adding cold butter until incorporated.