New England style pumpkin cream whoopee pies
By
sherry monfils
@smonfils
5
I know there are already some awesome recipes on here for these, but these are a N.E. tradition and are always a big hit with anyone that loves whoopee pies. I use coconut oil because it's healthier and it imparts a nice flavor. But you can use butter instead.
Ingredients
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1 boxspice cake mix
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115 oz can pumpkin puree
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1/2 ccoconut oil,melted
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1/2 cwater
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8 ozlight cream cheese, softened
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4 ozpremium white chocolate, melted
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1/4 cpowdered sugar
How to Make New England style pumpkin cream whoopee pies
- Heat oven to 350. In medium bowl, beat cake mix, pumpkin puree and melted coconut oil. Beat in water. Lay parchment paper on lg cookie sheets.
- Using a scant 1/4 cup, place 24 equal amounts of batter onto parchment paper, about 1' apart. Bake about 12 mins, or until tested with a toothpick.
- Let cool. In another bowl, Beat together cream cheese and melted white chocolate. Pipe or spoon onto flat side of half of the cakes. Top w/ remaining cakes. Sprinkle w/ a little powdered sugar. Wrap individually in plastic and refrigerate until serving.
