Friday, October 19, 2012

Pumpkin Whoopie Pies

I have  another wonderful pumpkin recipe that I will have to try and since I never attempted to do a whoopie pie  n my life and they seem to be popular on food channels lately.  Chefs are doing different variations of the whoopie pie and they don't look very hard to do.  This recipe looks mouth-watering and it doesn't need a special occasion to make it.


1 bx supermoist spice cake mix
1 c canned pumpkin (not pumpkin pie filling)
1/2 c butter, softened
get recipes @
1/4 c milk
1 egg

3 c confectioner's/powdered sugar
1 stk butter, softened
get recipes @
1 pkg cream cheese, softened
1 tsp vanilla


1 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.

2 Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from sheet to cooling racks. Cool
completely; about 15 minutes.

3 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).

4 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.
5 put pies in fridge for about 30 minutes to firm up before serving.

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