Pumpkin Whoopie Pies Recipe @pinch

When looking for a fun fall treat try these whoopie pies. This recipe adds a few simple ingredients to a cake mix to make a soft cake-like cookie. A creamy and delicious cream cheese frosting is sandwiched between the two tasty cookies. Easy to make, these whoopie pies are filled with fall flavor. Every year, my town has an apple/pumpkin baking contest. As a matter of pride, I've been entering it for the past three. The first year, I didn't place... then last year, I got third place in Apple. This year I got second prize with this one. I like to add some ground nutmeg and ginger to both the batter and filling for extra spice. For Halloween, pipe jack-o-lantern faces onto pies.Note: This recipe is ripe for variation. You can use any cake mix and tweak the filling to taste. I recently used a chocolate mix and ended up with essentially what were homemade fudge rounds.

pumpkin whoopie pies
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
  • PIES
  • 1 box(es) Perfectly Moist spice cake mix
  • 1 cup(s) canned pumpkin (not pumpkin pie filling)
  • 1/2 cup(s) butter
  • softened
  • 1/4 cup(s) milk
  • 1 - egg
  • 3 cup(s) confectioners'/powdered sugar
  • 1 stick(s) butter
  • softened
  • 1 package(s) cream cheese
  • softened, 8 oz.
  • 1 teaspoon(s) vanilla
Intructions :
  • Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper.
  • In a large bowl
  • beat cookie ingredients on medium until smooth.
  • Using ice cream scoop (2 tablespoon size)
  • drop batter two inches apart on sheet.
  • Using damp hand
  • gently smooth out dough.
  • Bake 12 to 15 minutes or until set. Cool 5 minutes.
  • Remove from sheet to cooling racks. Cool completely, about 15 minutes.
  • Make filling. Sift sugar into bowl and set aside.
  • In a second bowl
  • beat butter until completely smooth (no lumps remaining).
  • Then add cream cheese and vanilla. Beat again.
  • Slowly add powdered sugar until well combined and smooth.
  • Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
  • For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
  • Top with a second cookie
  • bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
  • Put pies in fridge for about 30 minutes to firm up before serving.

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Keyword : pumpkin-whoopie pie-American-Cakes

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