Pumpkin Whoopie Pies (Take 2) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A slightly lighter version of my original. I like my sweets to be not so sweet so I reduced the sugars and lowered the cholesterol by swapping some eggs with extra virgin olive oil. Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons ground cinnamon |
1 1/2 teaspoons ground nutmeg |
1 teaspoon powdered sugar |
1/2 teaspoon salt |
6 eggs |
2/3 cup extra virgin olive oil |
1 1/4 cups sugar |
1 (15 ounce) can pure pumpkin puree |
16 ounces cream cheese, at room temperature |
2/3 cup powdered sugar |
4 ounces unsalted butter, at room temp |
2 teaspoons vanilla |
Directions:
1. Cake:.
2. Preheat oven to 375°F.
3. Combine flour,baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
4. Beat eggs and olive oil on medium speed; slowly add sugar until combined and slightly thickened.
5. Add pumpkin and beat to combine thoroughly.
6. Add dry ingredients to pumpkin mixture; mix gently until just combined (no longer).
7. Place parchment paper on baking sheet; dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
8. Bake for 13-15 minutes until cakes spring back when touched.
9. Remove cakes & paper from tray to cool.
10. When cooled completely, turn half of the cakes over to have the flat side up.
11. Filling:.
12. Combine cream cheese, butter, vanilla, powdered sugar; beat on medium high speed until combined.
13. Put mix into piping bag or zip lock bag with one bottom corner snipped off; squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
14. Top with the dry half of the cakes; push gently to fill out your pies.
15. Keep chilled in air tight container.
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