There is no law that says I can’t bake and share pumpkin treats with all of you in January. I shared this recipe back in October over at Carrie’s blog, Bakeaholic Mama.
Then earlier last week I made these again. I always stock up on pumpkin in the fall, you never know when a shortage might hit! I forgot how delicious these were…so I thought I need to share them with all of you.
These are great because you don’t need a special donut pan, whoopie pie pan or anything. I put all the filling in a big gallon sized ziploc bag and snipped off the corner. Then I piped a circle (starting in the center) and swirled it around for my desired size. Try making them all the same size so when you match them up they all have an equal sized partner.
I love all things pumpkin. Don’t believe me? Check out some of my other pumpkin favorites…
Pumpkin Coffee Cake with Cinnamon Streusel: makes two delicious moist coffee cakes
Pumpkin Spice Fudge: Using JELL-O pumpkin spice pudding this fudge is extra creamy!
Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake, a layer of creamy cheesecake and topped with cream cheese frosting!
Pumpkin Spice Biscotti: crunchy biscotti, better than store bought!
Pumpkin Cupcakes with Maple Toffee Frosting: between the moist pumpkin cupcakes and the rich maple buttercream frosting, this is a winner of a recipe!
For the Pumpkin Pies:
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup canola oil
- 1 can (15oz) pure pumpkin
- 2 eggs
- 1 tsp vanilla extract
- 3 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
For the Filling:
- 1 pkg (8oz) cream cheese, softened
- 1/3 cup butter, softened
- 4 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 3-4 Tbsp heavy cream
- In large mixing bowl, mix all ingredients for whoopie pies until blended. Fill a large ziploc bag. Snip of corner of bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 1/2 inch). Bake in a 350 degree oven for 12-15 minutes. Remove and cool.
- When completely cooled, make filling. Beat cream cheese and butter for 3 minutes in mixer. Add powdered sugar, cocoa and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary. Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie. Add sprinkles if desired.
- *recipe adapted from Martha Stewart*