Ingredients<\/u>:<\/b>
\nCookies<\/b>:
\n3 cups all-purpose flour
\n1 tsp baking powder
\n1 tsp baking soda
\n1 tsp salt
\n2 tbsp ground cinnamon
\n1 tbsp ground ginger
\n1 tbsp ground cloves
\n2 cups packed brown sugar
\n1 cup vegetable oil
\n2 large eggs
\n1 tsp vanilla extract
\n1 (15-ounce) can pumpkin pur\u00e9e<\/p>\n
Filling<\/b>:
\n1\/2 cup unsalted butter, softened
\n8 oz cream cheese, softened
\n3 cups powdered sugar
\n1 tsp vanilla extract <\/p>\n
Directions<\/u>:<\/b>
\nPreheat your oven to 350\u00b0F (175\u00b0C). Line a baking sheet with parchment paper.<\/p>\n
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. In a large mixing bowl, beat together the brown sugar and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin pur\u00e9e. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.<\/p>\n
(I use an icing bag or a ziplock bag and cut a corner so they\u2019re dropped into perfect rounds) *Drop spoonfuls of the cookie batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.<\/p>\n
For the Filling<\/b>:
\nIn a medium bowl, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, mixing until smooth and creamy. Stir in the vanilla extract. <\/p>\n
*Before spreading the filling onto one side of the whoopie pie, I like to chill the icing for about 10 minutes. Then I spread on one side and put together like a sandwich.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Cookies: 3 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tbsp ground…<\/p>\n","protected":false},"author":2,"featured_media":1715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,53],"tags":[],"class_list":["post-1714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-desserts-baking"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1714"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1714\/revisions"}],"predecessor-version":[{"id":1716,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1714\/revisions\/1716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1715"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}