Lick My Spoon | Pumpkin Toffee Whoopie Pies Recipe
A pumpkin cookie whoopie turns into a whoopie with some quick thinking and a dose of Pumpkin Cream Cheese Frosting (which, I am now convinced, can cure all baking woes).
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Cooking tools:
- Hand mixer
- Sifter
- Cookie scoop
- Piping bag
- Cooling rack
- Oven
- Refrigerator
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Plate
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 - 2 cups powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup dark brown sugar
- 1 cup (2 sticks) butter, softened to room temperature
- 2 eggs, at room temperature
- 1/2 cup (4 ounces) pumpkin puree
- 2 teaspoons vanilla
- 8 ounces toffee bits
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