Holiday Posts: Recipes: Pumpkin Whoopie Pie
Here is a great dessert for Thanksgiving dinner or Halloween. We usually had pumkin pie for dinner on Hallowen but now we make this recipe and think they are scrumptious.
This recipe comes from Everyday with Rachael Ray October 2007. what can I say we love her recipes!
Pumpkin Whoopie Pies
1 1/2 sticks (6 ounces) butter, I stick melted 1/2 stick softened
1 cup light brown sugar
2 large eggs , at room temperature, slightly beated (remind me to put eggs on my shopping list=)
1 cup cans cannedpire pumkin puree
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons plus two pinches of salt.
1 2/3 cup flour
4 ounces cream cheese, chilled
1 cup confectioners sugar
1 Tablespoon pumpkin pie spice
Preheat the oven to 350F Line two baking sheets with parchment paper.
In a large bowl, whick together melted butter and brown sugar. Whisk the eggs, pumpkin puree, pumkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop, drop 12 generous mounds of batter, spaced evely, onto each baking sheet. Baking until it springs to the touch. Transfer to rack to cool completely.
Meanwhile, using an electric mixture, cream the siftened butter with the cream cheese .Add the confectioners sugar and remaining two pinches and a 1/2 teaspoon vanilla. Mix on the low speed until blended, then beat on medium high speed until fluffy about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting top the top with another pie.