Last night was a cozy Sunday night... My bestie and I decided it was time to try out a recipe we dreamed up recently. Here it is, enjoy!
Pumpkin Whoopie Pies with Maple Cream Cheese Filling:
Prep time: 30 minutes
Cook time: 10-15 minutes
Preaheat oven to 350°F
Makes about 15 pies
Ingredients for cookie parts:
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp pumpkin pie seasoning (optional)
1/4-1/2 tsp cloves
1/4-1/2 tsp nutmeg
1/2 tsp salt
1 cup brown sugar (packed)
1/2 cup canola or vegetable oil
1 can (15 oz) pumpkin (*not* the pie filling)
1 tsp vanilla extract
1 egg
Ingredients for maple cream cheese filling:
8 oz cream cheese
1 stick of butter (1/4 cup)
1/4 cup real maple syrup (you can add more for additional flavor)
2-3 cups powdered sugar (depends on how thick you want the frosting to be)
Instructions:
Cookies:
1. Mix the dry ingredients, not including the brown sugar, in a mixing bowl.
2. In a separate bowl, blend together the remaining ingredients (pumpkin, sugar, oil, vanilla, and egg).
3. Stir together dry and wet ingredients.
4. Cover cookie sheet with foil or parchment paper, and use a table spoon to create round-ish portions of dough on the cookie sheet.
5. Back at 350° for 10-15 minutes, until cookies are spongy and lightly browned.
6. Cool either on cooling rack or by placing in freezer for a few minutes (for those of you who are lazy and impatient like us! :P)
Filling:
1. Beat softened butter until broken up, then add cream cheese and blend together.
2. Add maple syrup and blend.
3. Add powdered sugar and blend. Taste and see if you want to add more sugar. You can also decide to add more sugar if you wish the frosting to be a bit thicker.
4. Store filling in fridge so it stays firm.
When cookies and filling are cooled enough, choose cookies that fit together shape-wise and make into sandwiches with a generous spoonful of filling in between the two cookies.
Enjoy and let me know what you think!
Pumpkin Whoopie Pies with Maple Cream Cheese Filling:
Prep time: 30 minutes
Cook time: 10-15 minutes
Preaheat oven to 350°F
Makes about 15 pies
Ingredients for cookie parts:
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp pumpkin pie seasoning (optional)
1/4-1/2 tsp cloves
1/4-1/2 tsp nutmeg
1/2 tsp salt
1 cup brown sugar (packed)
1/2 cup canola or vegetable oil
1 can (15 oz) pumpkin (*not* the pie filling)
1 tsp vanilla extract
1 egg
Ingredients for maple cream cheese filling:
8 oz cream cheese
1 stick of butter (1/4 cup)
1/4 cup real maple syrup (you can add more for additional flavor)
2-3 cups powdered sugar (depends on how thick you want the frosting to be)
Instructions:
Cookies:
1. Mix the dry ingredients, not including the brown sugar, in a mixing bowl.
2. In a separate bowl, blend together the remaining ingredients (pumpkin, sugar, oil, vanilla, and egg).
3. Stir together dry and wet ingredients.
4. Cover cookie sheet with foil or parchment paper, and use a table spoon to create round-ish portions of dough on the cookie sheet.
5. Back at 350° for 10-15 minutes, until cookies are spongy and lightly browned.
6. Cool either on cooling rack or by placing in freezer for a few minutes (for those of you who are lazy and impatient like us! :P)
Filling:
1. Beat softened butter until broken up, then add cream cheese and blend together.
2. Add maple syrup and blend.
3. Add powdered sugar and blend. Taste and see if you want to add more sugar. You can also decide to add more sugar if you wish the frosting to be a bit thicker.
4. Store filling in fridge so it stays firm.
When cookies and filling are cooled enough, choose cookies that fit together shape-wise and make into sandwiches with a generous spoonful of filling in between the two cookies.
Enjoy and let me know what you think!
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