Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Serves 6 to 8

Pie Ingrediants:

2 brown cage free eggs
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cloves
½ teaspoon ground ginger
1 tablespoon ground cinnamon
1 cup vegetable oil
1½ cups (packed solidly) pumpkin puree
2 cups (packed solidly) dark brown sugar
3 cups all-purpose flour

Pie Filling Ingredients:

1 cup powdered sugar
½ cup whipped cream cheese
¼ cup plain Greek (non-fat) yogurt

Preheat oven to 350°F

Lightly grease two baking sheets and set aside.

Prepare Pie Dough: In a large bowl, lightly mix the oil and brown sugar. Now, stir in the eggs and pumpkin until evenly incorporated. Add salt, vanilla, cloves, cinnamon, baking soda, ginger, flour, and baking powder. Thoroughly mix.

Use a tablespoon to drop the dough on the baking sheets. Leave space between each dough heap as if you were baking cookies. Bake for 10 to 12 minutes or until golden brown. Allow the mini-pies (or cookies) to cool before making sandwiches with the filling.

Prepare the Filling: In a small bowl, combine the cheese and sugar. Stir in the yogurt and mix until smooth and fluffy.

Prepare the Whoopie Pies and serve immediately or from the refrigerator.

Diva Tip:

• Using a mechanical ice cream scoop is an excellent option for ensuring uniform round mini-pies every time. The scoops may be found in several sizes.

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