Recipe

Pumpkin Whoopie Pies Recipe

Add Step-by-Step Photos	Foodinnewengland / All my dishes 4 months, 2 weeks ago A great treat when pumpkins are in season, good for parties, or anytime! Prep:30m Cook:12m Servings:12	Foodinnewen
	pumpkin cream cheese whoopie pie

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karlyn255

madmommy

california

Ingredients

Pumpkin Cakes

1 1/2 cups light brown sugar

3/4 cup canola oil

1 1/2 tsp. vanilla extract

2 eggs

1 (15-oz.) can pumpkin puree (not pumpkin pie mix)

3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ginger

1/4 tsp. nutmeg

Cream Cheese Filling

1 (8-oz.) pkg. cream chees, room temperature

1/4 cup (1/2 stick) unsalted butter, room temperature

1 tsp. vanilla extract

4 1/2 cups confectioners' sugar, sifted

Directions

1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.

2. In a large mixing bowl, use an electric mixer on medium speed to mix brown sugar, oil, and vanilla until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Add pumpkin and mix until incorporated.

3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Add half the flour mixture to the pumpkin mixture and mix on medium speed until smooth. Scrape down sides with a rubber spatula, and remaining flour mixture, and mix well.

4. Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.

5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese and butter until creamy. Add vanilla and half the confectioners' sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioners' sugar and mix until smooth, about 3 to 4 minutes.

6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.

Source: Hannaford Fresh Magazine, July/Aug 2008

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Comments

tangeemct 4 months, 2 weeks ago said:
These look AWESOME!!!!! Can I come over and taste test them for you?

foodinnewengland 4 months, 2 weeks ago said:
LOL, sure!

madmommy 4 months, 2 weeks ago said:
My family LOVES whoopie pies! My son had his first one (chocolate) when he was 2.5 - and of course ended up with it all over his face, thus a "whoopie kiss" was created (this is where we get a kiss and both exclaim "Whoopieee!")...lol ^5 for a great recipe!

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