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Pumpkin Whoopie (!) Pies
with Cream Cheese Vanilla Bean Filling
For the\u201cPies\u201d

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 cup granulated sugar
1/2 cup canola or vegetable oil
1 cup canned pumpkin
1 teaspoon vanilla extract

Preheat the oven to 325. Line two baking sheets with parchment paper. Lightly butter each
sheet of parchment.
Whisk the flour, baking powder, baking soda, salt and spices together in a medium bowl and set
aside.

In the bowl of a standing mixer, mix eggs and sugar on medium speed until smooth and lightened in color (about 1 minute). On low speed, mix the oil, pumpkin, and vanilla until blended. Stir in the flour mixture to combine.

Using a regular ice cream scoop, scoop dough onto the prepared baking sheets, spacing the
mounds at least 2 inches apart. Scoops should be level, not heaping.

Bake the\u201cpies\u201d one sheet at a time on the middle rack of the oven, until the tops feel firm and a
toothpick inserted in the center comes out dry( about 16 minutes). Allow to cool completely
before filling.

Makes 9 Whoopie (!) Pies
of 00

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