Whoopie Pies Pumpkin
Details
- Serving Size: 13
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 11 Points
Cuisine
- dessert
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground fresh nutmeg
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup canola oil
- 3 cups chilled pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a separate bowl, whisk to sugars and oil together.
Add the pumpkin puree and whisk to combine thoroughly.
Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Pipe the dough onto the prepared baking sheets, about 1 inch apart.
Remove from the oven and let the cookies cool completely on the pan while you make the filling.
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