PUMPKIN WHOOPIE PIES

By carvalhohm2

Ingredients

• 1 cup (9.5oz) (260g) Canned Pumpkin
• 1 cup (200g) Granulated Sugar
• 1/2 cup (4fl oz) (110g) Vegetable Oil
• 1 Large (50g) Fresh Egg
• 2 teaspoons Vanilla Extract
• 2 cups (260g) All Purpose Flour
• 2 teaspoons (10g) Baking Powder
• 2 teaspoons (3.8g) Cinnamon
• 1/2 teaspoon (3g) Salt
• 1 teaspoon (5g) Baking Soda

Details

Adapted from woodlandbakeryblog.com

Preparation

Step 1

Simply combine the first 5 ingredients together in a large mixing bowl with a hand whisk.

Next add all of the dry ingredients that have been sifted together and whisk until smooth.

Scoop the batter onto a parchment paper lined sheet pan and baker in a 350 degree F oven for approximately 12-18 minutes or until done. The will be puffed and not gooey in the centers.

Cool completely before filling with your choice of cream filling.

If you use the Cream Cheese Icing guys, be sure to keep the Whoopie Pies refrigerated.

If you use the fudge or buttercream icings, you may store the pies at room temperature in an airtight container for up to 5 days.
Freezer for up to 2 months.

**The Whoopie Pies can be frozen either filled or just as the baked cakes.

*Optional ingredients to fold into the batter in any combination to equal 1 1/2 cups total.

Chocolate Chips, White Chocolate Chips, Chopped Dates, Raisins, Nuts BE CREATIVE! Go WILD with it! Let’s see what YOU can come up with!
Or simply leave the batter as is like I did and sprinkle the optional extras just on top!