Pumpkin Spice Snickerdoodle Whoopie Pies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Buttered brown sugar simple syrup

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar

• Nuts & Seeds

  • 3/4 oz Amaretto or almond flavored extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Milk

Found on gastronomblog.com

Ingredients

• 2 3/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 2 large eggs
• Coating: 2 Tbsp sugar
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• Cream Filling: 2 1/2 - 3 cups powdered sugar
• 1 Tbsp milk
• 1/4 cup Buttered Brown Sugar Simple Syrup
• 3/4 oz amaretto or almond flavored extract

Directions

• Preheat oven to 350 degrees.
• Combine flour, baking powder and salt. Set aside.
• In an electric mixer cream together the butter and sugar for 3 minutes until fluffy.
• Add eggs one at a time, mix well after each.
• Reduce speed to low and add in flour mixture. Continue mixing until just combined.
• Mix together the coating, the sugar, pumpkin pie spice and cinnamon in a small bowl.
• Shape the dough into small balls, 1 inch size or so.
• Roll each in the coating mixture and place 2 inches apart on the baking sheet.
• Press down flat with the bottom of a glass.
• Bake 12-15 minutes until the edges are golden.
• Rotate pan halfway though cooking.
• Allow to cool on the sheet before removing to a cooling rack.
• While cookies are cooling, start on the filling.
• Combine all ingredients with a mixer, until thickened, not runny, and place between 2 cookies. Serve.