Sundays are for baking aka my happy time. This is my favorite day/time especially when I turn on some jazz music to get me in the mood for making something sweet and yummy.

Today, I decided to make pumpkin whoopie pies to use up my last batch of pumpkin puree before October is over. I feel like I could turn into a pumpkin with all the pumpkin I’ve been eating this season and I’ve loved every minute of it.

Nielsen Massey Vanillas kindly sent me their latest vanilla extract flavor, Madagascar Bourbon Pure Vanilla Extract to try. It has a sweet, creamy taste with velvety after tones and I knew it would be perfect in frosting. In fact, I made it the star of this recipe. The bourbon flavor was a perfect combo with pumpkin. Because it is SO good, I am giving away one 2 oz Madagascar Bourbon Vanilla Extract to ONE lucky winner on my Instagram this week so you can try it for yourself. The lucky winner will be announced on Friday, October 23rd, 2020 at 9am PST.

I always use Nielsen Massey extracts because they are a premium brand that stand for quality. You will find me using this brand for all my baked goods. To learn more about Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, visit NielsenMassey.com.   

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PUMPKIN WHOOPIE PIES WITH CINNAMON BOURBON FILLING

Yield: 6

Author: Yasmine Wahab

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

For the Pumpkin Whoopies Cookies

1/2 cup vegetable oil
1 cup light brown sugar
3/4 cup organic pumpkin puree
1 egg
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
3/4 tsp ground ginger
1 tsp ground cloves

For the Cream Cheese Cinnamon Bourbon Filling

8 oz Philadelphia cream cheese, room temp
4 tbsp unsalted butter, room temp
2 cups powdered sugar
1 tsp ground cinnamon
2 tsp madagascar bourbon vanilla extract

Instructions

Preheat the oven 350F. Place parchment paper or non stick baking mat on 2 baking sheets.
In a large bowl, sift together all the dry ingredients.
In a stand mixer with the paddle attachment, combine vegetable oil and brown sugar for 2 minutes then combine pumpkin puree, the egg and vanilla extract for 1 minute until smooth.
Add the dry ingredients until well combined.
Using an ice cream scooper, place a scoop full of the batter onto the baking sheet. Bake for 12-15 minutes and allow to cool completely.
Meanwhile, in a stand mixer with the paddle attachment, mix together the butter and cream cheese until smooth, then incorporate, powdered sugar, cinnamon and bourbon vanilla extract and combine until smooth - about 3 minutes on medium-high speed.
With a spatula, place some frosting on a pumpkin cookie and sandwich between another cookie and enjoy!