Gingerbread Pumpkin Whoopie Pies |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Note: This recipe seemed to miss adding something during the mixing of the gingerbread mix and egg. I plan to whip them up and add pumpkin butter to the batter if too dry. These can easily be made with a brownie mix and fluffy white frosting. This came from Top 20 Pumpkin Recipes. Ingredients:
18 ounces gingerbread mix (1 box) |
15 ounces cream cheese frosting, mix (1 container) |
1 egg |
pumpkin butter |
1/4 cup warm water |
pam cooking spray |
Directions:
1. Spray the muffin tins, set aside.
2. Place the gingerbread mix in a mixing bowl. Add the egg to the gingerbread mix. Add the warm water. Mix well.
3. Scoop mixture out with measuring scoop. Place each scoop of gingerbread mix into a muffin cup.
4. Preheat oven to 375.
5. Bake the whoopie pies on the middle rack of the oven for 8 minutes. Watch carefully. Remove from oven turn out onto rack and cool.
6. Mix 3/4 cup frosting in mixer bowl. Blend just to get smooth. Add 1/4 cup pumpkin butter to frosting mix. Blend to get smooth but do not over beat.
7. Generously frost 6 whoopie pies. Top each 6 with the remaining 6 as caps.
8. Note: You can also add some seasonings like cinnamon to the frosting.
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