Monday, October 4, 2010

Pumpkin Spice Whoopie Pies

We originally had Pumpkin Spice Whoopie Pies last Thanksgiving.  They were wonderful!  I could not find that recipe but, here is another.  This makes 6 dozen. You can half it if you don't need that many whoopie pies.

Whoopie Pie
1 pkg. Carrot Cake Mix (Betty Crocker)
1 pkg. Spice Cake Mix (Betty Crocker) 
2 cups Canned Pumpkin
1/2 cup Butter or Margarine (melted)
2 Eggs

Cream Cheese Frosting
2 - 3oz pkgs Cream Cheese
1/2 cup Softened Butter
2 tsp Vanilla
4 1/2 cups Sifted Powdered Sugar

Heat oven to 350.  Grease cookie sheets.  In large bowl combine cake mixes, pumpkin, butter, eggs.  Stir until well combined.  Drop dough by rounded tablespoonfuls.  I used my Pampered Chef 1 Tbsp scooper.  Bake at 350 for 12-15 mins. Until puffed and set in center.  Cool for 2 mins.  Remove from cookie sheet to a cooling rack.  Cool completely before adding cream cheese filling.

To make cream cheese frosting, beat together cream cheese, butter and vanilla in bowl till light and fluffy.  Gradually add 1 cup at a time of powdered sugar, beating well.  Make frosting to a spreading consistency.  Store frosting in fridge until you're ready to assemble your whoopie pies.  Serve right away or place in fridge so cream cheese frosting does not spoil. 

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