It’s kind of fun to step outside on a bright and brisk December day and breathe in the sharp air zipping around you. It’s really refreshing…for about three minutes.
You know it’s getting bone-chillingly wintery when you’re torn about getting a piping hot cup of coffee or answering your ringing phone because you can already feel the chapped beating your hand will get from the frigid air (what a first world problem, right?).
I don’t know about you, but I really wish I could bring back autumn right about now. Seriously, when did it become December?
If you would to try to turn back time a few weeks, these whoopie pies are probably the closest you’ll get. They taste like a crisp fall day, with moist and fluffy spiced cakes filled with sweet and tangy cinnamon cream cheese filling.
You will be transported back to happier, warmer days, I promise.
Whoopie pies are, by definition, little cakey sandwich cookies. But after the filling piped on so beautifully, I couldn’t bring myself to smush them together until the very last second.
Pumpkin Whoopie Pies
from Bake at 350
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
2 tablespoons pumpkin spice
2 cups packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
1 teaspoon pure vanilla extract
Cinnamon Cream Cheese Filling
3 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/4 tsp cinnamon