new england style pumpkin cream whoopee pies

Name: New England style pumpkin cream whoopee pies
Prep time: 25 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) spice cake mix; 1 - 15 oz can pumpkin puree; 1/2 cup(s) coconut oil,melted; 1/2 cup(s) water; 8 ounce(s) light cream cheese, softened; 4 ounce(s) premium white chocolate, melted; 1/4 cup(s) powdered sugar

17 Pinches

sherry monfils

worcester, MA

Updated on Nov 16, 2015

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.

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prep time 25 Min

cook time 15 Min

method Bake

yield 12 serving(s)

Ingredients

1 box spice cake mix
1 - 15 oz can pumpkin puree
1/2 cup coconut oil,melted
1/2 cup water
8 ounces light cream cheese, softened
4 ounces premium white chocolate, melted
1/4 cup powdered sugar

How To Make new england style pumpkin cream whoopee pies

Step 1

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.

Step 2

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.
Step 3

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.
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