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Harvest Whoopie Pies

Pumpkin and apple flavored whoopie pies, filled with cream cheese icing and a drizzle of caramel sauce.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cookies
Author Stacey Eckert

Ingredients

  • 15.5oz can Pumpkin puree
  • 2 large Eggs
  • 2 T Snapple® Apple juice
  • 1 Cup white sugar
  • 1 Cup brown sugar
  • 1 Cup Coconut oil
  • 1 tsp Vanilla extract
  • 3 Cups Flour
  • 1 tsp Ground cinnamon
  • 1 tsp All Spice
  • ½ tsp Salt
  • 1 tsp Baking soda
  • 1 tsp Baking powder

Instructions

  • Preheat oven to 350 degrees.
  • Add pumpkin puree, brown sugar, white sugar, coconut oil, and vanilla to the mixing bowl. Beat together, add eggs. Mix until fully combined.
  • In a separate bowl, add the flour, baking powder, baking soda, cinnamon, salt, and all spice. Stir to combine.
  • Slowly add the dry mixture to the wet, while beating at low speed. Beat just until you can't see flour anymore. Be careful not to over mix.
  • Scoop the mixture into a pastry bag or ziplock bag, cut the tip off. Pipe circles onto a lined tray. Bake for 10 minutes and cool the cookies on a wire rack. Repeat piping instructions for the second tray, add M&M's® Pecan Pie to each cookie top.
  • Scoop Pillsbury™ Creamy Supreme® icing into a ziplock bag, cut the tip off and fill each cookie bottom. Find a top that is similar in size and shape, press lightly together.