Pumpkin Whoopie Pies with Creamy Cream Cheese Filling






Pumpkin Whoopie Pies with Creamy Cream Cheese Filling


Ingredients:
  • 3 cups AP Flour
  • 1 Tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

  • 1 cup brown sugar
  • 1 cup Splenda (use could white sugar if you like)
  • 1 cup vegetable oil
  • 1 - 15 oz. can of pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
  • 1 - 8 oz. package of cream cheese, softened
  • 1 stick of unsalted butter, room temperature
  • 1 - 16 oz. package of powdered sugar
  • about a capful of vanilla extract
  • a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

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