pumpkin whoopie pies
Every year, my town has an apple/pumpkin baking contest. As a matter of pride, I've been entering it for the past three. The first year, I didn't place... then last year, I got third place in Apple. This year I got second prize with this one. I like to add some ground nutmeg and ginger to both the 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 homemade fudge rounds.
Blue Ribbon Recipe
When looking for a fun fall treat try these whoopie pies. This recipe adds a few simple ingredients to a cake mix to make a soft cake-like cookie. A creamy and delicious cream cheese frosting is sandwiched between the two tasty cookies. Easy to make, these whoopie pies are filled with fall flavor.
Ingredients
- PIES
- 1 box Perfectly Moist spice cake mix
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup butter, softened
- 1/4 cup milk
- 1 - egg
- FILLING
- 3 cups confectioners'/powdered sugar
- 1 stick butter, softened
- 1 package cream cheese, softened; 8 oz.
- 1 teaspoon vanilla
How To Make pumpkin whoopie pies
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Step 1Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper. -
Step 2In a large bowl, beat cookie ingredients on medium until smooth.
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Step 3Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet.
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Step 4Using damp hand, gently smooth out dough.
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Step 5Bake 12 to 15 minutes or until set. Cool 5 minutes.
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Step 6Remove from sheet to cooling racks. Cool completely; about 15 minutes.
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Step 7Make filling. Sift sugar into bowl and set aside.
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Step 8In a second bowl, beat butter until completely smooth (no lumps remaining).
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Step 9Then add cream cheese and vanilla. Beat again.
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Step 10Slowly add powdered sugar until well combined and smooth.
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Step 11Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
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Step 12For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
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Step 13Top with a second cookie, bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
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Step 14Put pies in fridge for about 30 minutes to firm up before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
