- Wet Ingredients
- 1 15oz Can of Pumpkin
- 1/2 C Shortening
- 4 Tbsp Unsalted Butter
- 1 1/2 C Brown Sugar
- 2 Eggs
- 2 tsp Vanilla
- Dry Ingredients
- 3 C Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Cloves
- 1/4 tsp Allspice
- 1 tsp Cinnamon
- Cinnamon Cream Cheese Icing
- 8 oz Cream Cheese
- 8 oz Unsalted Butter
- 2 tsp Vanilla
- 2 1/2 C Powdered Sugar
- 2 tsp Cinnamon
- Instructions
- Preheat oven to 400°
- Set out Cream cheese and butter to soften for icing
- In a small bowl combine all dry ingredients and mix with a whisk
- In a large bowl cream together wet ingredients using a mixer
- Add dry ingredients to wet ingredients in 1/2 increments
- Once all ingredients are combined scoop batter, using a 1 inch cookie scoop, onto parchment lined cookie sheets
- Bake for 8 to 10 minutes
- While cake is baking make icing
- Cream together butter, vanilla and cream cheese
- Add powdered sugar one cup at a time
- Add cinnamon last
- Ice whoopie pies once they have completely cooled
Parkmayn: I have a bunch of leftover cream cheese icing from some cupcakes I made, this may be a good use for it!
myndception: Awesome! Thanks for the recipe. Made these this morning and turned out great! For anybody thinking about making this: I would recommend creaming the sugar/butter first, opposed to trying to blend it with all the wet ingredients – as it’s harder to get the fats to blend well with sugar.