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 box
- supermoist spice cake mix
- 1 c
- canned pumpkin (not pumpkin pie filling)
- 1/2 c
- butter, softened
- 1/4 c
- 3 c
- confectioners/powdered sugar
- 1 stick
- butter, softened
- 1 pkg
- cream cheese, softened; 8 oz.
- 1 tsp
How to Make Pumpkin Whoopie Pies
- 1Preheat oven to 375. Spray cookie sheets with cooking spray.
- 2In large bowl beat cookie ingredients on medium until smooth.
- 3Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet. Using damp hand, gently smooth out dough.
- 4Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from sheet to cooling racks.
- 5Cool completely; about 15 minutes.
- 6Make filling. Sift sugar into bowl and set aside.
- 7In 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.)
- 8For 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.
- 9Put pies in fridge for about 30 minutes to firm up before serving.