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Ingredients
- Batter
- 1/2 cup Granulated Sugar
- 1/2 cup Packed Golden Brown Sugar
- 1/2 cup Vegetable Oil
- 3/4 cup Canned Pureed Pumpkin
- 1 Large Egg
- 1 1/2 cups All-purpose Flour
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/3 cup Finely Chopped Pecans
- Filling
- 1 (8 Ounce) Package Cream Cheese, softened
- 2 Tbsp Unsalted Butter, softened
- 1 cup Powdered Sugar
- 1/2 tsp Vanilla
- 1/4 tsp Ground Cinnamon
Preparation
Step 1
Directions:
Preheat oven to 350°F. Line two large baking sheets (preferably insulated) with parchment paper.
To prepare whoopie pie batter, combine sugars in a large bowl. Add oil and beat with electric mixer until smooth. Add pumpkin and egg; beat well.
Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt in a small bowl. Add half to pumpkin mixture; mix well. Add remaining dry ingredients and mix until blended.
Drop a tablespoon of dough (a 1-tablespoon cookie dough scoop works well) onto parchment about 3 inches apart. (Try to keep dough smooth and rounded.) Sprinkle pecans over half the mounds. Bake at 350°F for 10 to 13 minutes until firm and just lightly golden. Place on wire rack to cool completely.
To prepare the whoopie filling beat the cream cheese and butter in a medium bowl until smooth. Add sugar, vanilla and cinnamon; beat until well-combined and smooth. Chill in refrigerator about 15 minutes.
To make whoopie pie sandwiches, spread or pipe filling (about 1 tablespoon) on flat sides of the cakes without pecans; top each with pecan-topped cakes, flat side in. Dust with additional powdered sugar if desired.