Thursday, October 20, 2011

Pumpkin Whoopie Pies

Luscious cream cheese frosting nestled between two moist,delicious,spiced pumpkin cakes..what more needs to be said?How much icing you put between the cakes is entirely up to you.The recipe is easy and the results are delightful.
Cake Ingredients:
2 c. flour
1-1/2 tsp. baking powder
pinch of salt
2 eggs
1 c. brown sugar
2 tsp. pumpkin pie spice
1/3 c. butter,melted
3/4 c. cream
3/4 c. pumpkin puree
     In the bowl of your mixer,blend the eggs,brown sugar,melted butter,pumpkin,cream,salt,baking powder and pumpkin pie spice.Mix well.Add the flour and mix just until the batter comes together.
   On a baking sheet lined with parchment,place approximately 1 tbsp. of batter,a few inches apart from one another.Bake at 350 degrees for about 10 minutes,or until the tops of the cakes bounce back when touched.Remove from the oven and cool completely.
  Once cooled,turn one cake over and spread some frosting on it.Top with another cake.Enjoy!

Cream Cheese Frosting:
2- 8 oz. pkgs. cream cheese,softened
1 stick of unsalted butter,softened
1 16 oz. pkg. confectioners' sugar(sifted)
1 tsp. vanilla
   In the bowl of your mixer.blend together the cream cheese,butter and vanilla.Add the sugar and mix well.

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