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Pumpkin Whoopie Pies

recipe image

Recipe courtesy of the Federated Church of Marlborough, whose congregation bakes these wildly popular whoopie pies every year for the Pumpkin Festival in Keene, NH.

Pies:

1/2
c.

oil (corn or vegetable)

1/2
c.

water

1


can pure pumpkin

4


eggs

1
tsp.

vanilla extract

1 1/2
c.

sugar

1 1/2
tsp.

cinnamon

1
tsp.

ground cloves

1
tsp.

nutmeg

3
c.

flour

2
tsp.

baking powder

2
tsp.

baking soda

1/2
tsp.

salt

Icing:

8
oz.

cream cheese

1


stick butter

2
tsp.

vanilla extract

4
c.

confectioners’ sugar

  1. Preheat oven to 350 degrees.
  2. Mix wet ingredients (oil, water, pumpkin, eggs, and vanilla extract). Whisk together dry ingredients (sugar, cinnamon, cloves, nutmeg, flour, baking powder, baking soda, and salt); this helps avoid clumps. Then add dry and wet ingredients together. Mix well. Drop about 1/4 cup batter (an ice cream scoop can sometimes help with this) on a lightly greased cookie sheet lined with parchment paper. Make sure they are round; sometimes you need to take a knife and shape them a little.
  3. Bake 12 to 14 minutes; cool before icing.
  4. To make the icing: Combine ingredients and beat until light and fluffy. Spread on cooled pies and sandwich.

Pumpkin Squash

Illustration by Michael Toland

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