Total Time
45mins
Prep 30 mins
Cook 15 mins

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 Nutrition

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.