Pumpkin Whoopie Pies with Browned Butter PBfit Pumpkin Spice Filling
Servings: 24 cookies
Calories: 174kcal
Ingredients
- 1 1/4 cups all purpose flour
- 1/4 cup PBfit pumpkin spice powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 1/4 cups canned pumpkin
- 1 egg
- 1 teaspoon vanilla
Frosting:
- 2 tablespoons browned butter
- 3 ounces softened cream cheese
- 1/8 teaspoon salt
- 1/4 cup PBfit pumpkin spice powder
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl stir together first 6 ingredients (through salt)
- In a large mixing bowl beat brown sugar, melted butter with a mixer on medium until combined. Add pumpkin, eggs, and vanilla; beat 1 minute. Add flour mixture, half at a time, beating well after each addition (batter will resemble thick cake batter)
- Drop 1 Tbsp batter 1 ½ inches apart onto the prepared baking sheet. Bake for 12 to 14 minutes or until tops spring back when lightly touched.
- Meanwhile, prepare frosting filling. Cool cookies on cookie sheet for 5 minutes. Remove; cool on the wire rack.
- To prepare frosting: in a small saucepan heat 3 Tbsp butter over medium heat until melted. Continue cooking until butter turns a light golden brown, stirring occasionally. Cool 15 minutes. In a large bowl beat browned butter, cream cheese, and salt with a mixer on medium speed 2 minutes or until fluffy. Gradually beat in powdered sugar and PBfit pumpkin spice powder to reach spreading consistency. You may need to add a little milk if frosting is too thick to spread.
- Spread filling on bottoms of half of the cookies, using about 2 teaspoons for each cookie. Top with remaining cookies, bottom side down; press gently to spread filling. Chill 30 minutes before serving
Nutrition
Calories: 174kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Fiber: 1g