Saturday, October 24, 2009

Pumpkin Whoopie Pies.

My house smells amazing right now. Heidi and I are having a baking day! Be prepared for a flood of delicious posts!!

I'll start with that of pumpkin whoopie pies. I made these last year and This time I use some whole wheat flour. I enjoy the texture and slightly nutty flavor whole wheat flour adds. Plus its slightly healthy. :)

Pumpkin Whoopie Pies.
3 cups flour (2 cups all purpose, 1 cup whole wheat)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
2 cups brown sugar
1 cup vegetable oil
3 cups pumpkin puree
2 eggs
1 teaspoon vanilla

Combine dry ingredients - mix well - set aside. Combine oil and brown sugar. Mix well. Add pumpkin puree and mix well. Add eggs and vanilla. Mix well. Slowly add dry mixture - stirring as you add.

Drop heaping tablespoon fulls onto baking sheet covered with parchment paper. Bake for 15 minutes in a 350 degree oven.

Cool. Prepare filling.

Pumpkin Pie Cream Cheese Frosting.
1 stick of butter
1 8-ounce package of cream cheese
2 cups powdered sugar
1 teaspoon pumpkin pie spice

Beat butter and cream cheese until smooth. Add powdered sugar and pumpkin pie spice. Beat only until combined.

Assemble whoopie pies by placing a glob of frosting on the flat side of a whoopie pie and sticking a second pie to the frosting (flat sides together).

Refrigerate for a couple hours before serving. These will keep in the refrigerator for 3 days.


Heidi Marie said...

These were absolutely delicious - I just cannot get over the WONDERFUL cream cheese frosting between them!

Barb said...

Ditto Heidi just like a pumpkin bar but better;)

Nicole said...

Holly! I want a baking day! Ughhh...mouthwatering. I think I'm going to make a pumpkin bread with craisins in it today. But now I want these. Why oh why do I always come to your site when I'm hungry?