October 18, 2010
Pumpkin Creme Pies - Whoopie Pies
I've always wanted to try to make whoopie pies but I've just never gotten around to it. While searching one of my favorite recipe sites I came across this pumpkin creme pie and decided it was the perfect time to dive into fall and also try a recipe I've been meaning to. These are super yummy, very moist, and very sweet! The filling is a little different than a normal whoopie pie because its a cream cheese base but I think you'll agree that its mighty tasty. Some of the reviews I read on this switched up the filling with some regular frosting which might be good also. The next time I try this recipe I'm going to attempt to just do it by dolloping the dough on parchment paper instead of doing this circular pattern for each. I read another review who did this and they just needed to cook them slightly longer. If you try these, let me know!
My handy helper was very useful while making this recipe since I could use both hands on the camera. Although the mess was much bigger so I'm not sure how much of a trade off it was!
In this bowl: brown sugar, white sugar, vegetable oil, and 1 can of pumpkin.
After mixing the wet ingredients first, add each egg separately; mixing well after each egg.
In a separate bowl add the flour...
Salt, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and ground ginger.
Now slowly add the dry ingredients into the wet ingredients being careful not to over mix. Just mix until all the ingredients are moist.
That looks right.
Now use a frosting decoraters bag, or a zip lock with a corner cut out and fill the bag will dough. Its easiest if you put the bag in a tall drinking glass and fold the edges down over the glass until its full, then pull the edges up.
Now pipe the dough in a circular motion so they are all the same size. The original recipe called for cutting squares out of the parchment paper therefore helping to ensure they were all the same size, but that sounded like way to much work for me. However, parchment paper is a MUST. These little babies can be sticky.
Let them cool for just a minute on the parchment paper before moving them to a cooling rack.
Lets start on the filling shall we? One 8 oz package of cream cheese, and one stick of butter both at room temperature.
Add 3 drops of vanilla extract and 2 shakes of cinnamon.
Slather this on one of the cooled cakes, and top it with another one.
Even though it does feel like there are a lot of steps to make these, they are super easy and I would hate for you not to try these just because of that. Also, don't forget that some people just dolloped this onto the parchment paper and didn't bother with the piping of the dough at all. I'll try that next time for sure.
Here's where you can find the recipe: Pumpkin Creme Pies