Pumpkin Whoopie Pies with Cream Cheese Filling Makes 12-14
3 cups All Purpose 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 sugar 1 cup vegetable oil 1 - 15 oz. can of pumpkin 2 large eggs 1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at
time, mixing well after each addition, followed by the vanilla. In a
separate bowl, sift 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.
An Aries.(Born 3/26/82)
A Mommy to Oliver Wyatt
A Mommy to Angels in Heaven.
A Mommy to furbaby Penny Sue(Jack Russell Terrier) and Jojo(he's my boyfriend's baby, Chihuahua/Corgi mix)
A Buckeye, born and raised.(O-H-I-O)