New England style pumpkin cream whoopee pies

New England Style Pumpkin Cream Whoopee Pies Recipe

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sherry monfils

By
@smonfils

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
25 Min
Cook:
15 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  • 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.

Printable Recipe Card

About New England style pumpkin cream whoopee pies

Main Ingredient: Dairy
Regional Style: American




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