For my Halloween treat this year, I wanted to keep it simple. Something with pumpkin is what I had a craving for. I've made whoopie pies before, and decided to rework the recipe to include pumpkin. The flavor is subtle and the cookie is very soft. These would also be a nice Thanksgiving treat.
Pumpkin Whoopie Pies
Adapted from Bakerella
FOR THE COOKIES
1 box yellow cake mix
1/4 cup butter, softened to room temp.
1/4 cup pumpkin puree
2 tsp. pumpkin pie spice2 large eggs
2 tbsp. all-purpose flour
FOR THE FILLING
8 oz. cream cheese, room temp.
1/4 cup unsalted butter, room temp.
1/2 tsp. pure vanilla extract
1/4 cup pumpkin puree
1 1/2 tsp. pumpkin spice
10 - 14 oz. powdered sugar, sifted
Orange food gel
DIRECTIONS
FOR THE COOKIES
Preheat oven to 350˚F. In a medium bowl, combine butter, pumpkin puree, spice and eggs; gradually adding in cake mix and flour. Stir with a wooden spoon — the consistency will be tough to mix. Using a regular spoon, scoop into small balls — about an inch in diameter — and place on a parchment-paper-lined cookie sheet. Bake for 5 minutes. Remove from oven and press each cookie down with a lid (any small, flat surface). Place back in oven and cook for an additional 4 minutes. Remove from oven and let cool slightly before moving to a cooling rack. If you are not using parchment paper, transfer immediately to a cooling rack to prevent the cookie from sticking to the sheet.
FOR THE FILLING
Combine cream cheese and butter in a mixing bowl and cream on medium-high speed until light and fluffy, about two minutes. Add vanilla, pumpkin puree and spice. I added a few toothpick submerges of orange food gel to enhance the orange color. Gradually add in powdered sugar until desired consistency is reached. Transfer frosting to a pastry bag fitted with a round tip.
When cookies have completely cooled, match cookies up by size and shape. Pipe frosting onto one side of the cookie and place the other cookie on top, gently pressing down to bring filling to the edges.
Makes about 24 sandwich cookies.
FOR THE FILLING
Combine cream cheese and butter in a mixing bowl and cream on medium-high speed until light and fluffy, about two minutes. Add vanilla, pumpkin puree and spice. I added a few toothpick submerges of orange food gel to enhance the orange color. Gradually add in powdered sugar until desired consistency is reached. Transfer frosting to a pastry bag fitted with a round tip.
When cookies have completely cooled, match cookies up by size and shape. Pipe frosting onto one side of the cookie and place the other cookie on top, gently pressing down to bring filling to the edges.
Makes about 24 sandwich cookies.
Using a regular spoon, scoop into small balls — about an inch in diameter.
When cookies have completely cooled, match cookies up by size and shape.
Pipe frosting onto one side of the cookie and place the other cookie on top.
Gently press cookie down to bring filling to the edges.
Thanks, Amy! My boys and I are going to make these right now! They look so yummy!
wow.....so yummy:) i kept seeing them pop up in my reader but didn't have a chance to comment....these are something i must try with the girls, thanks
These were so good! I love the gluten free version!
mmmmm... those look so yummy!!
new follower here :-)