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
- 1 box
- spice cake mix
- 1
- 15 oz can pumpkin puree
- 1/2 c
- coconut oil,melted
- 1/2 c
- water
- 8 oz
- light cream cheese, softened
- 4 oz
- premium white chocolate, melted
- 1/4 c
- powdered sugar
How to Make New England style pumpkin cream whoopee pies
- 1Heat 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.
- 2Using 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.
- 3Let 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.
