Wicked Pumpkin Whoopie Pies
These are fantastic. The pumpkin version. This recipe is from a small business owner in Maine. She sells many variations on her website at www.wickedwhoopies.com. This recipe was published on a local television website when she appeared on it and made them.
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INGREDIENTS
NutritionCookie
- 1(15 ounce) canned pumpkin puree
- 2large eggs
- 1cup canola oil
- 2cups firmly packed brown sugar
- 2tablespoons molasses
- 1teaspoon salt
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1teaspoon cinnamon
- 1teaspoon ginger
- 3cups all-purpose flour
Cream cheese filling
- 6ounces cream cheese
- 1⁄4
- 2cups confectioners' sugar
- 4tablespoons marshmallow cream
- 2teaspoons water
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DIRECTIONS
- Preheat oven to 350°.
- Beat pumpkin, eggs, oil and brown sugar together until fluffy.
- Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
- Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
- Bake for 10-13 minutes or until done.
- Filling: Add all ingredients in a bowl and beat until fluffy.
- When whoopie shells are cooled, place a scoop of filling between two shells.
- Wicked good!
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