Are you still looking for the perfect treat to end your Thanksgiving dinner?
Look no further!
Pumpkin Whoopie Pies
Ingredients:
1 1/2 sticks unsalted butter (1 stick melted, 1/2 stick stofened)
1 cup packed light brown sugar
2 large eggs
1 cup canned pure pumpkin puree
1 Tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 2/3 cups flour
4 ounces cream chilled, chilled
1 cup confectioners' sugar
Directions:
1) Preheat the oven to 350°. Line two baking sheets with parchment paper.
2) In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3) Using a tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4) Using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on -high until fluffy, about 2 minutes.
5) Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Enjoy!
