Saturday, November 14, 2015

Pumpkin Whoopie Pies

CONFESSION: I don't love the quality of these pictures.
They were taken quite awhile ago on an older camera, 
but I'd been saving this post until Fall because hello - pumpkin!

Even though the pictures below aren't the best,
 these Pumpkin Whoopie Pies are AMAZING.
Please don't let the pictures fool you.

When looking at Pumpkin Whoopie Pie recipes, 
I realized I didn't love everything about a single one,
so I combined two different ones to make something I did love.

For the cake part, I used Mix and Match Mama's recipe,
but I'm not the biggest fan of canned frosting,
so I used the cream part from Momfessional's recipe!

Let me show you how they're made.

The Goods:
Yellow Cake Mix
Vegetable Oil
Eggs
Pumpkin Puree
Cream Cheese
Butter
Vanilla
Powdered Sugar
Cinnamon

Combine cake mix, vegetable oil, eggs and pumpkin puree with mixer.
Mix until ingredients are well combined.

Transfer mixture to large zipper bag.

Cut off the tip of the zipper bag and start piping mixture.
Make small circles on parchment lined baking sheet, leaving room to expand.
Bake for about 10 minutes, then cool on pans for a few more minutes.
Remove to wire racks and finishing cooling completely.

You'll notice about half of mine turned out near perfect,
where the other half sadly just weren't as pretty.

While they're cooling, it's time to make the frosting!

Cream together the butter and cream cheese.
Then add the powdered sugar, vanilla and cinnamon
and mix until everything is combined. 

Grab another large zipper bag and transfer frosting to that.
Then cut off the tip and pipe onto half of the baked cakes.

Lastly, add the other side of the whoopie pie and you're ready to go.
Now dig in and enjoy these yummy pumpkin treats!!

Pumpkin Whoopie Pies
Cakes from Mix and Match Mama
Frosting from Momfessionals 

For the Cakes:
1 Box Yellow Cake Mix
1/2 Cup Vegetable Oil
2 Eggs
1 Cup Pumpkin Puree

For the Frosting:
16 Ounces Powdered Sugar
1 Stick Unsalted Butter
1 Block Cream Cheese
Splash of Vanilla
Few Dashes Cinnamon

  1. Combine cake mix, vegetable oil, eggs and pumpkin puree with mixer. Mix until ingredients are well combined.
  2. Transfer mixture to large zipper bag. 
  3. Cut off the tip of the zipper bag and start piping mixture. Make small circles on parchment lined baking sheet, leaving room to expand.
  4. Bake for about 10 minutes, then cool on pans for a few more minutes.
  5. Remove to wire racks and finishing cooling completely.
  6. Cream together the butter and cream cheese. Then add the powdered sugar, vanilla and cinnamon and mix until everything is combined. 
  7. Transfer frosting to another large zipper bag.
  8. Cut off the tip and pipe onto half of the baked cakes.
  9. Lastly, add a second cake on top to finish assembling the whoopie pies.

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