Rum-Kissed Pumpkin Whoopie Pies with Banana Cream Filling

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

prep time: 35 minutes
cook time: 15 minutes
total time:  50 minutes
Ingredients:
Cookies:
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
Filling:
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

Instructions:

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.

Comments

[Penolopy Bulnick]

That is a beautiful, nice and thick whoopie pie!