Pumpkin Whoopie Pies

    30 minutes

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


    Victoria, Australia
    1 person made this

    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

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)