Ingredients: |
Ingredients: Whoopie Cakes:
1 cup canned solid-pack pumpkin purée
1/3 cup butter, softened
1 21-ounce package Pamela’s Products Gluten Free Classic Vanilla Cake Mix
2 1/2 teaspoons pumpkin pie spice or cinnamon
2 large eggs
2/3 cup milk
Filling:
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
1 teaspooon cinnamon
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Directions: |
Directions:Directions
Whoopie Cakes:
Preheat oven to 375°F. Position oven rack in middle of oven. Line a cookie sheet with parchment paper or foil (grease foil, if using), or use a silpat.
Beat pumpkin and 1/3 cup softened butter in a large mixing bowl with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute. By the heaping tablespoonfuls, drop mounds of batter, 3 inches apart, onto cookie sheet; keep remaining batter chilled.
Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. (If desired, place cookies in a covered storage container with wax paper between layers to prevent sticking. Store cookies at room temperature for 24 hours.)
Filling:
Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar, vanilla and cinnamon, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble pies by spooning (or piping) the filling into the middle of one cake and sandwiching with another. |
This recipe for Gluten-Free Pumpkin Whoopie Pies is from