mini pumpkin whoopie pies w/ cinnamon c.c. icing
Go here to see the story behind these delicious whoopie pies: http://www.thelittleblondebaker.com/mini-pumpkin-whoopie-pies-with-cinnamon-cream-cheese-icing/
prep time
15 Min
cook time
10 Min
method
Bake
yield
30 serving(s)
Ingredients
- CAKE WET INGREDIENTS
- 15 ounces canned pumpkin
- 1/2 cup shortening
- 4 tablespoons unsalted butter
- 1 1/2 cups brown sugar
- 2 - eggs
- 2 teaspoons vanilla extract
- CAKE DRY INGREDIENTS
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon clove, ground
- 1/4 teaspoon allspice, ground
- 1 teaspoon cinnamon
- CINNAMON CREAM CHEESE ICING
- 8 ounces cream cheese
- 8 ounces unsalted butter
- 2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar
- 2 teaspoons cinnamon
How To Make mini pumpkin whoopie pies w/ cinnamon c.c. icing
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Step 1Preheat oven to 400°
-
Step 2Set out Cream cheese and butter to soften for icing
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Step 3In a small bowl combine all dry ingredients and mix with a whisk
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Step 4In a large bowl cream together wet ingredients using a mixer
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Step 5Add dry ingredients to wet ingredients in 1/2 increments
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Step 6Once all ingredients are combined scoop batter, using a 1 inch cookie scoop, onto parchment lined cookie sheets
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Step 7Bake for 8 to 10 minutes
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Step 8While cake is baking make icing:
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Step 9Cream together butter, vanilla and cream cheese
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Step 10Add powdered sugar one cup at a time
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Step 11Add cinnamon last
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Step 12Ice whoopie pies once they have completely cooled
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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