Yields: 32-34 cookies (Yields: 16-17 whoopie pies)

prep time: 35 minutes
cook time: 15 minutes
total time:  50 minutes

2 1/2 cups all-purpose flour
1/2 cup (heaping) crushed gingersnap cookies
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 Tablespoon spiced or dark rum
2/3 cup packed brown sugar
1 cup granulated sugar
1 cup canola oil
15oz. can pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
8oz. whipped cream cheese, room temperature
1/2 cup or 1 stick unsalted butter, room temperature
1 ripe banana, peeled and mashed
1 Tablespoon spiced rum
1 teaspoon molasses or maple syrup
1 teaspoon almond extract
2 cups powdered sugar (measured, then sifted)

Step 1: Create Cookies for Whoopie Pies


Preheat oven to 350°F. Prepare muffin pans with non-stick cooking spray or line two cookie sheets with waxed paper.

In a large mixing bowl, whisk together flour, crumbs, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In another large mixing bowl, add rum, sugars, and oil; whisk until well combined. Add pumpkin puree and whisk until combined. Add eggs and extracts and whisk until well combined.

Add pumpkin mixture to flour mixture and whisk until fully mixed together.

Step 2: Bake Cookies

Place a couple teaspoons of cookie dough into the muffin pan. These are cookies, not muffins, so should only be a little of dough in bottom of pan. Place sheets in oven and bake until cookies are just starting to crack on top; about 15 minutes. A toothpick inserted into the center of cookie should come out clean. Repeat for remaining cookie dough. Let cool completely on pan.

Step 3: Create Filling

Create filling: Whisk cream cheese and butter in large mixing bowl until smooth. Beat in banana, rum, syrup and extract. Add powdered sugar slowly, beating just until frosting is smooth. (Do not over beat or frosting may become too soft to spread). 

Step 4: Assemble Whoopie Pies

Assemble pies: When cookies have cooled completely, spoon a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing slightly so that the filling spreads to the edge of the cookies. Cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 2 days. Serve chilled.


<p>Overall a great recipe! I made some changes, mainly used Kahlua in place of rum and added Kahlua-soaked raisins to the batter , added some spices, substituted sour cream for half the amount of butter, honey for maple syrup. The cake is incredibly moist and didn't change at all overnight in the fridge. I also used too much banana, and the cream is thinner than it was meant to be, but it spread perfectly, if a bit runny, and I actually prefer it that way. Thanks for the idea to use muffins for whoopie pie making - smart! </p>
That is a beautiful, nice and thick whoopie pie!

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More by amrecipes:Rum-Kissed Pumpkin Whoopie Pies with Banana Cream Filling 
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