Pumpkin whoopie pies

Name: Pumpkin whoopie pies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: En
Ingredients: 3 cups all purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground allspice; 1 15-ounce can pure pumpkin; 1 1/2 cups sugar; 1 1/4 cups vegetable oil; 4 large eggs; 1 teaspoons finely grated orange peel

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Other

Very Easy

25 min

Preparation

Preparation15 min

Cook time10 min

Preheat oven to 350°F. Lightly spray a whoopie pie pan with nonstick cooking spray.
If not using a whoopie pie pan, use a large baking sheet lined with parchment paper.
Whisk first 8 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl.
Add eggs 1 at a time, beating to incorporate between additions.
Mix in orange peel. Add flour mixture; beat on low speed until just combined.
Spoon 2 tablespoons of batter into each cavity of pan; spread batter to the edges.
Cavity should be about 2/3 full. (If not using pan, drop 2 tablespoons of batter on to prepared baking sheet and flatten slightly with the back of a spoon).
Bake for 8-10 minutes or until the top of the cake springs back when touched. Cool in pan 8 minutes. Remove cakes from pan and allow to cool completely on a wire rack before filling. Repeat process with remaining batter.
To assemble pies, spread frosting (or pipe with a piping bag filled with frosting) on the flat side of half the cakes. Top each frosted cake with another cake.