Thick, delicate pumpkin treats loaded up with tart cream cheddar icing make these Pumpkin Whoopie Pies an ideal fall treat.
Pumpkin gives all that it contacts a delicate, cake-like surface, including these pumpkin treats. In the wake of making them, I figured how flawless they would be for pumpkin whoopie pies. I wasn't daring enough to attempt the conventional filling, yet I cherish cream cheddar combined with pumpkin, so I prepared a fast cream cheddar icing to go between them.
While they're unquestionably not conventional with their cream cheddar filling, these pumpkin whoopie pies are an ideal fall treat for those of us who pine for pumpkin. The treat is delicate and the cream cheddar filling is an ideal blending to the pumpkin.
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Ingredients
For the Cookies
- 1 cup butter, softened
- 2 cups white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 cups solid pack pumpkin
- 1 tsp vanilla
- 4 and ¾ cup all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 and ½ tsp cinnamon
- 1 tsp salt
For the Cream Cheese Filling
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- Pinch of salt
- 2 1/2 cups powdered sugar
Instructions
- In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to the wet and stir until combined.
- Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
- To make the filling, beat the butter and cream cheese with a mixer until light and fluffy. Beat in the vanilla and salt and powdered sugar until smooth.
- To assemble the whoopie pies, spread a thick layer of cream cheese filling on the bottom half of a cookie, top with the other half
For more detail : bit.ly/2YbkXu3
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