Pumpkin Whoopie Pies
I like to add some ground nutmeg and ginger to both batter and filling for extra spice. For Halloween, pipe jack-o-lantern faces onto pies.
note: This recipe is ripe for variation. You can use any cake mix and tweak the filling to taste. I recently used a chocolate mix and ended up with essentially what were home-made fudge rounds.
Blue Ribbon Recipe
I've been a fan of whoopie pies for years and will definitely be serving these at my harvest party. The spice cake pies combined with the sweet filling, have all the fall flavors I love. Delish! The Test Kitchen
1 boxsupermoist spice cake mix
1 ccanned pumpkin (not pumpkin pie filling)
1/2 cbutter, softened
3 cconfectioners/powdered sugar
1 stickbutter, softened
1 pkgcream cheese, softened; 8 oz.
How to Make Pumpkin Whoopie Pies
- Preheat oven to 375. Spray cookie sheets with cooking spray.
- In large bowl beat cookie ingredients on medium until smooth.
- Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet. Using damp hand, gently smooth out dough.
- Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from sheet to cooling racks.
- Cool completely; about 15 minutes.
- Make filling. Sift sugar into bowl and set aside.
- In second bowl, beat butter until completely smooth (no lumps remaining) and then add cream cheese and vanilla. Beat again until well combined and smooth, but do not over-beat or it will lose structure. (Filling can be made a day ahead and stored in fridge tightly covered. Let filling soften at room temperature before using.)
- For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie. Top with second cookie, bottom side down. Gently press cookies together until filling spreads out to edge of pie.
- Put pies in fridge for about 30 minutes to firm up before serving.