Petitchef

Pumpkin whoopie pies

Other
4 servings
15 min
10 min
Very Easy

Ingredients

Number of serving: 4
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

Preparation

  • 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.

Photos

Pumpkin Whoopie Pies, photo 1
Pumpkin Whoopie Pies, photo 2
Pumpkin Whoopie Pies, photo 3

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