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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 36 |
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This almost better than chocolate version has a creamy filling with a touch of nutmeg or cinnamon, your choice, Very easy to make, bake and fill. Suggest wrapping individually for transport or storage, if there are any left to store. Ingredients:
pumpkin whoopee pies |
1 15 oz. can pure pumpkin, not pie filling |
2 c brown sugar |
3 eggs |
4 c flour |
1 c canola oil |
1 tsp each |
baking powder |
baking soda |
ground cloves |
ground cinnamon |
salt |
vanilla |
filling |
1/4 c cold water |
8 oz pkg of cream cheese, plus 2-3 tbl shortening |
2# lb confectioner’s sugar (more sugar will make it fluffier) |
1 tsp vanilla |
dash of cinnamon or nutmeg to taste |
confectioners' sugar and amount of water may be adjusted as needed. |
makes enough filling for 3 batches |
an alternate filling |
blend together 1/2 c softened butter, 1 8oz. pkg cream cheese until smooth |
add 2 c sifted powdered sugar, half of a 7 oz jar marshmallow crème. 1 tsp vanilla, 1/2 tsp cinnamon and 1/2 tsp nutmeg. |
Directions:
1. Blend well; the eggs, oil, sugar, spices and vanilla
2. Stir together all dry ingredients
3. Add pumpkin and and dry ingredients alternately to sugar mixture until well blended
4. Drop by Tbl or larger onto lightly sprayed baking sheet
5. Bake at 350 (325, if dark sheet) for approx. 12 to 15 mins. or until cakes spring back when touched lightly in center
6. Yield: about 3 - 4 dozen pies depending on size
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