Thanks to the awesomeness that is Pinterest, I found a link for Pumpkin and Maple Cream Cheese Whoopie Pies recipe here.
|I must say, that not only did they taste fantastic, they turned out much prettier than I ever imagined!!!|
I followed the recipe this time with only a few minor changes. I doubled the amount of spices (the cinnamon and ginger) and was pleased with the result. The cookies would have been bland (to me) had I not made that adjustment. My readers who tasted them can weigh in on that in the comment section!
I used my small cookie scoop to put the dough on the pans. I knew using this method was the only way I stood a chance of getting cookies the same size. I just hoped it would also result in cookies with a rounded shape. Also, whenever I bake cookies, I ALWAYS use my Pampered Chef baking stones. ALWAYS. If I had Silpat Cookie Sheet Liners I'd use those, but with the issues I have with my oven, I can't use a straight cookie sheet.
Once I saw that the cookies looked perfect, I wanted to make sure I didn't make the filling look messy. So before I squished the two cookies together with the filling in the middle, I sort of formed it onto one cookie and smoothed the sides a bit. Then pressed the two together so the filling then just spread out in the formed shape.
|I would absolutely make these again!|
|I bet you'll never guess which phone is me!|