Pumpkin Whoopie Pies (Take 2)
"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."
photo by Dave S.
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
20 pies
- Serves:
- 20
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
-
Cake:
- Preheat oven to 375°F.
- Combine flour,baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
- Beat eggs and olive oil on medium speed; slowly add sugar until combined and slightly thickened.
- Add pumpkin and beat to combine thoroughly.
- Add dry ingredients to pumpkin mixture; mix gently until just combined (no longer).
- Place parchment paper on baking sheet; dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
- Bake for 13-15 minutes until cakes spring back when touched.
- Remove cakes & paper from tray to cool.
- When cooled completely, turn half of the cakes over to have the flat side up.
-
Filling:
- Combine cream cheese, butter, vanilla, powdered sugar; beat on medium high speed until combined.
- 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.
- Top with the dry half of the cakes; push gently to fill out your pies.
- Keep chilled in air tight container.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Dave S.
alt, PA
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too!
Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line.
Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America.
After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great.
Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar.
CHEERS & BEERS,... Captain
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
