A sweet handheld treat for an on-the-go snack or for sharing at a family gathering.
PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
Pumpkin Whoopie Pies with Cream Cheese Filling
A sweet handheld treat for an on-the-go snack or for sharing at a family gathering.
Ingredients
For Cake
- 1 box spice cake mix
- 1 15-ounce can pureed pumpkin
- ½ cup vegetable oil
For Filling
- 4 ounces cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
MAKING THE CAKE
- Preheat oven to 350° and line two cookie sheets with parchment paper.
- In medium bowl, combine cake mix, pumpkin, and oil and beat until smooth.
- Scoop out dough balls, about 1 tablespoon each, onto parchment paper and bake until the tops of the cookies spring back when pressed with a finger, about 10 minutes.
- Transfer cookies to wire racks to cool.
MAKING THE FILLING AND ASSEMBLING THE PIES
- In medium bowl, beat together cream cheese and butter until smooth.
- Add powdered sugar slowly, beating to combine until well blended.
- Add vanilla extract and blend until mixture is smooth and spreads easily.
- Spread or pipe filling onto flat bottoms of half the cookies. Use unfrosted half to make the tops of the cookie sandwiches.
- Chill cookies until ready to serve.
- Makes about 12 pies.
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