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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Whoopie Pies Recipe

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This recipe for Pumpkin Whoopie Pies is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup oil (corn or vegetable)
½ cup(s) water
1 can(s) (15-ounce) pure pumpkin
4 eggs
1 teaspoon vanilla extract
1½ cups sugar
1½ teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt



Icing:

8 ounces cream cheese
1 stick butter
2 teaspoons vanilla extract
4 cups confectioners' sugar
Directions:
Directions:
Preheat oven to 350º F.
Mix wet ingredients (oil, water, pumpkin, eggs, and vanilla extract). Whisk together dry ingredients (sugar, cinnamon, cloves, nutmeg, flour, baking powder, baking soda, and salt); this helps avoid clumps. Then add dry and wet ingredients together. Mix well. Drop about ¼ cup batter (an ice cream scoop can sometimes help with this) on a lightly greased cookie sheet lined with parchment paper. Make sure they are round; sometimes you need to take a knife and shape them a little.
Bake 12 to 14 minutes; cool before icing.
To make the icing: Combine ingredients and beat until light and fluffy. Spread on cooled pies and sandwich.
Number Of Servings:
Number Of Servings:
12 - 15

 

 

 

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