26 Oct Pumpkin Whoopie Pies
|Serves 6 to 8|
2 brown cage free eggs
Pie Filling Ingredients:
1 cup powdered sugar
|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.
• 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.