Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 18 min
Ingredients: BATTER:; 2 cup Bisquick; 1 cup dark brown sugar, firmly packed; 1 tablespoon pumpkin pie spice; 1 cup pumpkin puree; 1/3 cup vegetable oil; 2 eggs; 1 teaspoon vanilla; FILLING:; 1/4 cup butter, softened; 1/2 cup light cream cheese, softened; 1 1/4 cup powdered sugar; 1/2 teaspoon vanilla

Pumpkin Whoopie Pies

By: Anne Colagioia

For a fun healthy baking idea perfectly fit for the holidays, try out this Pumpkin Whoopie Pies recipe from Anne Colagioia. This gluten free whoopie pies recipe also shows you how to make a lighter whoopie pie filling.

Notes

If you are following a gluten free diet be sure to use gluten free Bisquick in the recipe.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes her version of whoopie pies, watch this food video:

Preparation Time15 min

Cooking Time18 min

Ingredients

BATTER:
2 cups Bisquick
1 cup dark brown sugar, firmly packed
1 tablespoon pumpkin pie spice
1 cup pumpkin puree
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
FILLING:
1/4 cup butter, softened
1/2 cup light cream cheese, softened
1 1/4 cup powdered sugar
1/2 teaspoon vanilla

Instructions

Preheat the oven to 350 degree F or 175 degrees C and line 2 baking sheets with parchment paper or spray them with nonstick spray.
Add the Bisquick, brown sugar, and pumpkin pie spice to a medium bowl, then stir with a wire whisk to get everything well combined.
In a large bowl, whisk together the pumpkin puree, oil, eggs and vanilla until well combined.
Using a rubber spatula, stir the dry ingredients into the wet ingredients until the mixture is well combined. The batter will be fairly thick.
Use a medium scooper or two spoons to divide the batter evenly into 24 cookies onto the two prepared baking sheets. Bake for 12 minutes, then rotate the pans and bake for another 6 minutes. Remove them from the oven and allow to cool completely before filling.
For the filling beat together the cream cheese and butter then add the sugar and vanilla and beat until smooth and creamy.
When the cookies are completely cooled turn half of the cookies upside down and place a generous dollop of the filling onto the centers of those cookies then top each with a second cookie and press down so that the filling just reaches the edges. Leftovers should be stored in the refrigerator.