Neely's Whoopie Pumpkin Pies
Try this Neely's Whoopie Pumpkin Pies recipe, or contribute your own. "Bake" and "Fall" are two of the tags cooks chose for Neely's Whoopie Pumpkin Pies.
Yield: 24 Servings Ready in 45 minutes
8 people trying soon
Verified by twojocks
|1/2 cupbutter; room temperature|
|1 1/4 cupssugar|
|1 cupbuttermilk; room temperature|
|1 teaspoonvanilla extract|
|1 3/4 cupsall-purpose flour|
|3/4 cupunsweetened cocoa powder|
|1 1/2 teaspoonsbaking soda|
|1/2 teaspoonbaking powder|
|4 ounces cream cheese; room temperature|
|1/2 stick unsalted butter; room temperature|
|2/3 cupconfectioner's quote sugar|
|1/4 cupcanned pumpkin puree|
|1/4 teaspoonground cinnamon|
Neely's Whoopie Pumpkin Pies Preparation
Preheat oven to 400.
Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg, then the buttermilk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined.
Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie. Put in the oven and bake for 8 minutes. Remove from oven and let cool on rack.
Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed.
To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.
All the steps make this a little time consuming, but very easy.
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Neely's Whoopie Pumpkin Pies Reviews
Will make again, won't change a thing.
6 months, 1 days, 15 hours, 39 minutes ago