"The belly rules the mind."--Spanish Proverb

Pumpkin Whoopie Pies (cookies) Recipe

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This recipe for Pumpkin Whoopie Pies (cookies), by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jayne Hamblin
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 sticks butter - 1 stick melted, 1/2 stick softened
1 c packed brown sugar
2 large eggs
1 c canned pure pumpkin puree
1 tbsp pumpkin pie spice
1 /12 tsp vanilla
1 tsp baking powder
1 tsp baking soda
3/4 tsp plus 2 pinches salt
1 2/3 c flour
4 ounces cream cheese
1 c confectioners sugar

Directions:
Directions:
Preheat oven to 350. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 t vanilla, the baking powder, the baking soda and 3/4 t salt. Fold in flour. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter on cookie sheet. Bake until springy to the touch about 10 minutes.

Use an electric mixer cream the softened butter with the cream cheese. Add the confectioners sugar and the remaining 2 pinches of salt, and 1/2 t vanilla mix on 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 each with another cake.

 

 

 

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