Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting #cookies #desserts

It's authoritatively September, so we can begin discussing everything fall, correct? Prepared or not, I've collaborated with some blogger companions to do only that. We're praising our Tastes of the Season arrangement with everything pumpkin!

That is the reason I prepared these Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting. Furthermore, if that is insufficient pumpkin goodness for you. Whoopie pies are generally made with chocolate treats and white icing, however I chose to shake things up a piece for fall.

For the cake-like treats, I went with a pumpkin enhance. Canned pumpkin and bunches of occasional flavors make a rich taste of fall. I also broke out my preferred cream cheddar icing recipe since it goes extraordinary with pumpkin.

I whipped in salted caramel sauce and an additional touch of salt. It's a brisk little expansion that makes the filling for these whoopie pies additional exceptional. Furthermore, it combines delightfully with the pumpkin. I utilized a locally acquired salted caramel sauce. (It's regularly close to the frozen yogurt fixings in the supermarket.) However, you can make your own, on the off chance that you like.

For increasingly visual intrigue and flavor – and a touch of crunch, I moved portion of the whoopie pies in slashed walnuts. I couldn't avoid placing every one of the kinds of fall in one delectable whoopie pie. Truly, if it's not too much trouble

Also try our recipe Caramel Thumbprint Cookies

These Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting are a flavorful pastry recipe to commence Pumpkin Spice season!

INGREDIENTS

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 cup vegetable shortening (Crisco)
• 2 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup canned pumpkin

Filling

• 1/2 Cream Cheese Frosting recipe
• 1/2 cup salted caramel sauce
• 1/2 teaspoon kosher salt
• Chopped pecans optional

INSTRUCTIONS

1. Begin by preheating your oven to 400 degrees F. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
2. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
3. Mix in the dry ingredients, alternating with the pumpkin.
4. Drop rounded tablespoons about 2 inches apart on a greased baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake 10-11 minutes. Transfer to a wire rack to cool.
5. In the meantime, prepare 1/2 batch of My Favorite Cream Cheese Frosting* recipe. Once prepared, beat in 1/2 cup salted caramel sauce and an additional 1/2 teaspoon kosher salt. Beat until incorporated.
6. Once the cookies are cooled, spread (or pipe) the frosting onto the bottom of half of the cookies, then top with remaining cookies. (Optional: Roll the frosted edges of the cookies in chopped pecans.)
7. Store whoopie pies in the refrigerator.

Read more our recipe : Gingerbread Latte

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