T.I.P of the Week 1/1

Happy New Year! We hope that everyone had a great holiday season. We are back this week with a T.I.P of the Week! This week we are sharing Pumpkin Whoopie Pies. These were requested to be made again by Grace’s boyfriend so we figured we would share the recipe with all of you! This is definitely a family favorite dessert. We hope you enjoy!

Pumpkin Whoopie Pies

Makes– 50 Small Whoopie Pies

For the Pumpkin Cookies-

• 2 cups granulated sugar
• 3/4 cup brown sugar
• 1 cup butter, softened
• 2 cups pure pumpkin
• 2 eggs
• 1 tsp vanilla
• 4 3/4 cup flour
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 2 tsp baking powder
• 2 tsp baking soda
  

For the Cream Cheese Frosting-

• 8 ounces cream cheese, softened and cubed (I’ve found that it mixes better if I cut into cubes rather than just throwing the whole block in)
• 1/2 cup butter, softened
• 1 tsp vanilla
• 2 1/2 cups powdered sugar, plus more for sifting over finished cookies

Instructions:

• Preheat oven to 350 F.
• In a large bowl, mix together granulated sugar, brown sugar and butter with a mixer until creamed together. Mix in pumpkin, eggs and vanilla.
• In a smaller bowl, stir together flour, salt, cinnamon, baking soda and baking powder.
• Add half of the dry mixture into the wet mixture and mix with mixer until well incorporated. Add the remaining half of the dry mixture to the wet mixture and mix until combine.
• Using a cookie scoop, drop cookie mixture onto cookie sheet. Bake for 12 minutes, edges will be slightly browned. Transfer cookies to a cooling rack and allow to cool completely.
• While cookies are cooling, make the cream cheese frosting.
• Beat the butter and cream cheese with a mixer until fluffy. Beat in vanilla and powdered sugar until frosting is smooth.
• Assembling the whoopie pies- using a knife or small spatula, spread a thick layer of cream cheese onto the cookie and top with another cookie. Repeat this process until all whoopie pies are assembled and then lightly sprinkle with powdered sugar
• ENJOY!

xo, T&G