Butterscotch Pumpkin Whoopie Pies

Pumpkin whoopie pies with a butterscotch twist that are delicious and moist. These soft and cake-like cookies are ideal for fall and holiday gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1 cup canned pumpkin puree
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

Instructions:

Preheat the oven to 375F 190C

Line baking sheets with parchment paper

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves

In a separate large bowl, cream together the butter and brown sugar until light and fluffy

Beat in the egg, then stir in the pumpkin puree, buttermilk, and vanilla extract

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the butterscotch chips

Drop rounded tablespoons of the dough onto the prepared baking sheets

Bake for 10-12 minutes or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely

Once the cookies have cooled, spread a generous amount of cream cheese frosting on the flat side of one cookie and sandwich it with another cookie

Repeat with the remaining cookies to make the whoopie pies

Serve and enjoy