Pumpkin Whoopie Pies with Cream-Cheese Filling
- 3 cups confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- This recipe is vegetarian
- Produce
- Ginger, ground (1 tablespoon)
- Pumpkin puree (3 cups)
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Brown sugar, firmly packed dark (2 cups)
- Cinnamon, ground (2 tablespoons)
- Cloves, ground (1 tablespoon)
- Confectioners' sugar (3 cups)
- Salt (1 teaspoon)
- Vanilla, pure (2 teaspoon)
- Vegetable oil (1 cup)
- Dairy
- Butter, unsalted (1/2 cup)
- Cream cheese (8 ounces)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
80.6Rating
1-100
1-100
22Tweets
1,480Facebook
Likes
Likes
4StumbleUpon
Views
Views
5,006PinterestPins
Recipe Stats
Published July 31, 2011 (1 year ago).
28 people saved this recipe.
