Wednesday, November 24, 2010

Pumpkin Whoopie Pies!

How cute are these?!  This is a great bite-sized dessert to top off your Thanksgiving meal!

My friend Kelli from Clemson introduced me to Whoopie Pies, and although mine aren't quite as tasty as hers, I'm proud to say that they are pretty close!  Kelli makes many different variations of Whoopie Pies.  Every flavor is delish, but my fave was Red Velvet with Cream Cheese Frosting!

Try'll love 'em!  Happy Thanksgiving!
Alison J.

1 1/2 sticks unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, lightly beaten
1 cup Libby's canned Pure Pumpkin Puree (NOT canned Pumpkin Pie Mix)
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups all purpose flour
1/2 block of cream cheese (4 oz.)
1 cup powdered sugar

Preheat the oven to 350.  Spray cookie sheet with Pam.
In large bowl, whisk together melted butter and brown sugar until smooth.  Then whisk in eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, baking powder, baking soda and 3/4 teaspoon salt.  Using a rubber spatula, gently fold in flour.

Using a tablespoon or small cookie dough scoop, drop mounds of batter onto cookie sheet.  Space evenly on baking sheet.  Bake for 10 minutes.  Transfer to cooling rack.

Using mixer, cream together butter and cream cheese.  Add vanilla, pinch of salt and powdered sugar.  Mix on low speed until blended, and then on medium-high speed for a couple of minutes or until fluffy.

Spread frosting on the flat side of 1/2 the cookies.  Top all of them with the other 1/2 of the cookies.

Recipe from

No comments:

Post a Comment