Pumpkin Whoopie Pies

Pumpkin Whoopie Pies


1 person made this

Pumpkin and spice cakes with a cream cheese, cinnamon filling. Get a dose of vegies without knowing they are there.

shazzieau Victoria, Australia

Serves: 8 

  • Cake
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 215g cooked, mashed pumpkin
  • 1 large egg
  • 1 1/2 cups self raising flour
  • 3/4 tablespoon cinnamon
  • 1/2 teaspoon bicarb soda
  • pinch salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon mixed spice
  • Filling
  • 125g cream cheese softened (filling)
  • 60g butter softened (filling)
  • 1 teaspoon vanilla (filling)
  • 2 teaspoons cinnamon (filling)
  • 1 1/2 cups icing sugar (filling)

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Cake: Preheat oven to 180 degrees C. Lightly grease a whoopie pie tray.
  2. With an electric mixer, beat together sugars, oil and pumpkin. Add egg, mixing well.
  3. In a separate bowl, combine the dry ingredients.
  4. Beat the dry ingredients into the wet until just combined.
  5. Place about a 1/2 heaped dessertspoon mix into each hole of the tin. (Alternatively, place same amount on baking trays lined with baking paper, about 9 to a tray to allow for spreading.)
  6. Cook for 10 minutes or until a skewer comes out clean. Cool then fill.
  7. Filling: With an electric mixer, beat cheese and butter until smooth then add the vanilla and cinnamon.
  8. Add the icing sugar in 3 batches, beating until smooth.
  9. To Assemble: Ice flat side of half the cakes and sandwich together with other half. Dust with icing sugar.

See it on my blog

find me at www.shazzieskitchen.blogspot.com

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