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Pumpkin Whoopie Pies (Take 2)

  • 20servings
  • 45minutes
  • 321calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 1/2 teaspoons baking powder

  3. 1 1/2 teaspoons baking soda

  4. 1 1/2 teaspoons ground cinnamon

  5. 1 1/2 teaspoons ground nutmeg

  6. 1 teaspoon powdered sugar

  7. 1/2 teaspoon salt

  8. 6 eggs

  9. 2/3 cup extra virgin olive oil

  10. 1 1/4 cups sugar

  11. 1 (15 ounce) can pure pumpkin puree

  12. 16 ounces cream cheese , at room temperature

  13. 2/3 cup powdered sugar

  14. 4 ounces unsalted butter , at room temp

  15. 2 teaspoons vanilla

Instructions Jump to Ingredients ↑

  1. Cake:.

  2. Preheat oven to 375°F.

  3. Combine flour,baking powder, baking soda, cinnamon, nutmeg and salt; set aside.

  4. Beat eggs and olive oil on medium speed; slowly add sugar until combined and slightly thickened.

  5. Add pumpkin and beat to combine thoroughly.

  6. Add dry ingredients to pumpkin mixture; mix gently until just combined (no longer).

  7. Place parchment paper on baking sheet; dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).

  8. Bake for 13-15 minutes until cakes spring back when touched.

  9. Remove cakes & paper from tray to cool.

  10. When cooled completely, turn half of the cakes over to have the flat side up.

  11. Filling:.

  12. Combine cream cheese, butter, vanilla, powdered sugar; beat on medium high speed until combined.

  13. Put mix into piping bag or zip lock bag with one bottom corner snipped off; squeeze about 3 tablespoons of filling onto the flat side of half the cakes.

  14. Top with the dry half of the cakes; push gently to fill out your pies.

  15. Keep chilled in air tight container.

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