Why is a whoopie pie called a whoopie pie? If you think good old whoopie pies can't get any better, just wait until you try these. The month of November would not be complete without these!
Enjoy!
2 eggs
2 cups brown sugar
1 cup vegetable oil
1 tsp vanilla
1 (15 oz) can pumpkin
3 cups flour
1 TBSP pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
FILLING:
4 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
4 to 5 cups powdered sugar
Heat the oven to 350. Beat the eggs, brown sugar, oil, and vanilla in a mixing bowl until smooth. stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using the back of a wet spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely. For Filling: Beat together the cream cheese, butter, and vanilla in a bowl until light and fluffy. Mix in the powdered sugar a half cup at a time, until the frosting is spreadable. To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies. Make 10 to 14.
2 cups brown sugar
1 cup vegetable oil
1 tsp vanilla
1 (15 oz) can pumpkin
3 cups flour
1 TBSP pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
FILLING:
4 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
4 to 5 cups powdered sugar
Heat the oven to 350. Beat the eggs, brown sugar, oil, and vanilla in a mixing bowl until smooth. stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using the back of a wet spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely. For Filling: Beat together the cream cheese, butter, and vanilla in a bowl until light and fluffy. Mix in the powdered sugar a half cup at a time, until the frosting is spreadable. To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies. Make 10 to 14.
6 comments:
Hey I remember these!! Sooo yummy! I don't know if I can duplicate these but I am sure going to try:) You bake the best stuff ever Martha!
I have never heard of these before, they look DELICIOUS and we better have them when we come to Ohio for Christmas. Party, party, party.
OOOH These look sooo good. I will try them. Thanks!!
Ok, seriously you make everyone look bad! You are seriously Martha! I explained to Bella that she does not have a mom that knows how to do things like this. Love the progress on the house. Good luck with the move!
Yummy I must try thanks Steph. How are you I am so glad for the blog world I am always wondering what you are up to?
These are AMAZING!!!!
Thanks for making these my new favorite fall treat. Thanks for posting the recipe too.
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