Last week I did a post for the Pumpkin Spice Toffee Cookies.... that were out of this world. But like most pumpkin cookie recipes... they were cakey.
So when they came out of the oven I instantly wanted to fill them with a creamy frosting filling.
Sticking with that toffee flavor.... Brown Sugar Butter Cream. YES PLEASE.
Then roll them in some pecans for extra nuttiness and crunch.
Pumpkin Spice Toffee Whoopie Pies w/ Brown Sugar Butter cream
For the cookies... click here for my recipe: Pumpkin Spice Toffee Cookies
Ingredients for the filling:
Recipe adapted from My Kitchen Addiction
1 stick unsalted butter room temp
1/4 cup shortening
1/3 cup dark brown sugar, packed
1/2 teaspoon cinnamon
3-4 cups powdered sugar
3-4 tbs heavy cream
In you mixer, combine the butter and shortening. Whip together with the whisk attachment until light and fluffy. Add the brown sugar and cinnamon and whisk until well combined.
Gradually add the powdered sugar, 1/2 cup at a time. Alternately add the half and half, beet on medium until it is nice and fluffy and at your desired consistency.
After your cookies cool completely pipe filling onto one cookie topping with a 2nd sandwiching them. Roll the side in a bowl of chopped pecans, they should stick to the frosting.
Should make about 12 whoopie pies.
This recipe was linked at....