Wednesday , January 17 2018
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Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies Recipe

Pumpkin? I think we could create 1001 different dishes from pumpkin. It is a popular but nutritious fruit, which is an inspiring ingredient for both of main course and sweet food. We use pumpkin to make a variety of delicious treats such as soup, salad, ice-cream, pudding, cookie, etc. Everything you can think of. Although canned pumpkin is clearly more convenient, I prefer to prepare my own pumpkin purée for all what I am about to cook. Fresh pumpkins will give family dishes a natural flavor. Make it in advance and store in freezer, the purée is always ready for your go-to treats.

One of many kinds of pumpkin cake I like most is Pumpkin Whoopie Pies. Whenever I find left over pumpkin purée, the image of an attractive whoopie pie floating in my mind, then, I decide to make it a few minutes after. It is truly perfect for serving children as an after-school snack. Or it may be good choice if you need something to nibble while watching a favorite TV series. Get its recipe now and you will never regret.

Pumpkin whoopie pies recipe

Pumpkin Whoopie Pies

Ingredients: (makes 12)

For pies:

– 275 gram plain flour

– 200 gram light brown sugar

– 125 ml sunflower oil

– 1 large egg, beaten

– 120 gram canned pumpkin purée or homemade pumpkin purée

– 1 tsp vanilla extract

– ½ tsp baking powder

– ½ tsp bicarbonate of soda

– ¼ tsp salt

– 1 ½ tsp ground cinnamon

For Cinnamon and Maple Syrup Filling:

– 200 gram full-fat soft cheese

– 85 gram unsalted butter, softened

– 2 tbsp maple syrup

– 1 tsp ground cinnamon

– 85 gram icing sugar, sifted

Instructions:

– Preheat the oven to 350°F/180°C. Line two or three large baking sheets with grease-proof paper. Sift together the flour, baking powder, bicarbonate of soda, cinnamon and salt.

– Place the sugar and oil in a large bowl and beat with a hand-held electric mixer for 1 minute. Whisk in the egg and vanilla extract then beat in the pumpkin purée. Stir in the sifted flour mixture and beat until thoroughly incorporated.

– Spoon 24 mounds of the mixture onto the prepared baking sheets, spaced well apart to allow for spreading. Bake, one sheet at a time, in the preheated oven for 10 minutes until risen and just firm to the touch. Leave to cool for 5 minutes, then, using a palette knife, transfer to a wire rack and leave to cool completely.

– To make the filling, place the cheese and butter in a bowl and beat together until well blended. Beat in the maple syrup, cinnamon and icing sugar until smooth.

– To assemble, spread or pipe the filling over the flat side of half the cakes. Top with the remaining cakes.

Note:

– You can prepare the cinnamon & maple syrup filling in advance, but shouldn’t assemble the cakes until you’re ready to serve. They would be soggy if they are added the filling soon.


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