Pumpkin Caramel Whoopie Pies

Seems like I’m on a run of classics lately. I’m not sure what it is, but when I’m not feeling well I seem to go back to basics. For this one I used Martha Stewart’s pumpkin whoopie pie recipe.

The only thing I changed was to add 4 tablespoons of homemade caramel to the filling and finished the pumpkin whoopie pies with a caramel glaze and some crushed toffee for a little crunch.

I’m keeping this one short because as I mentioned I’m not feeling all that great and hoping the weekend will help me recover.

Ingredients:

Pumpkin whoopie cookie

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Glaze

• 1 1/2 cup confectioner sugar
• 2 tablespoon milk
• 3 tabelspoon caramel

Directions:
For directions to making the pumpkin whoopie cake and cream cheese filling click here.


Read More: Pumpkin Caramel Whoopie Pies

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