Pumpkin Whoopie Pies Recipe

Name: Pumpkin Whoopie Pies
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 16 sandwich cookies
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1 cup packed light brown sugar; 1/2 cup vegetable oil; 1 (15-ounce) can pure pumpkin (not pie filling); 1 large egg; 1 teaspoon pure vanilla extract

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15-ounce) can pure pumpkin (not pie filling)
1 large egg
1 teaspoon pure vanilla extract

	PREP TIME 45m	COOK TIME 1h30m	TOTAL TIME 2h15m
YIELD 16 sandwich cookies

Instructions

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Whisk together flour, baking powder, soda, salt, and spices in a bowl.
Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
Leave oven on.