Pumpkin Whoopie PiesFrom midgelet 7 years ago
- For the pies: shopping list
- 1 stick unsalted butter, melted, cooled to room temperature shopping list
- 1 cup packed light-brown sugar shopping list
- 2 large eggs, room temperature, lightly beaten shopping list
- 1 cup canned pure pumpkin purée shopping list
- 2 teaspoons cinnamon shopping list
- 2 teaspoons ground ginger shopping list
- 1 teaspoon vanilla shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 3/4 teaspoon salt shopping list
- 1-2/3 cups flour shopping list
- For the filling: shopping list
- 8 ounces cream cheese, room temperature shopping list
- 1/2 stick unsalted butter, softened shopping list
- 1/2 teaspoon vanilla shopping list
- 2 tablespoons maple syrup shopping list
- 3/4 cup powdered sugar shopping list
- a few pinches salt shopping list
How to make it
- Heat oven to 350°.
- Line two baking sheets with parchment paper.
- In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth.
- Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt.
- Using a spatula, fold in flour.
- With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of the two baking sheets.
- Bake until springy to the touch, about 10 minutes.
- Transfer to a rack to cool completely.
- In the bowl of a standing mixer or electric beater, cream together cream cheese and butter.
- Add vanilla, maple syrup, powdered sugar, and salt.
- Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.
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