Cream Cheese Filled Pumpkin Whoopie Pies #pumpkin #dessert

Cream Cheese Filled Pumpkin Whoopie Pies #pumpkin #dessert

Whoopie pies are a great treat here in Lancaster County. Bona fide ones are delectable, commonly chocolate with a cloud-like white filling. For those of you who have never had one, the sandwich treat part is fundamentally similar to eating cake, delicate and feathery, while the filling is sweet and puffy, similar to a marshmallow cloud. Whenever fouled up they are awful: thick, dry and dull.

I'm uncertain about whether it's heating cake hitter on a level treat sheet (whoopie pie molds are for miscreants) or utilizing crude eggs whites and shorting in the filling that is scaring, however I've never really endeavored to make customary whoopie pies.

Pumpkin gives all that it contacts a delicate, cake-like surface, including these pumpkin treats. In the wake of making them, I figured how impeccable they would be for pumpkin whoopie pies. I wasn't sufficiently fearless to attempt the conventional filling, however I adore cream cheddar matched with pumpkin, so I prepared a speedy cream cheddar icing to go between them.

Cream Cheese Filled Pumpkin Whoopie Pies #pumpkin #dessert

Also try our recipe : Maple Pecan Squares #maple #dessert

Ingredients :

For the Cookies
  • 1 cup butter, softened
  • 2 cups white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 cups solid pack pumpkin
  • 1 tsp vanilla
  • 4 and ¾ cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 and ½ tsp cinnamon
  • 1 tsp salt

For the Cream Cheese Filling
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 1/2 cups powdered sugar

Instructions :
  1. In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
  2. Add dry ingredients to the wet and stir until combined.
  3. Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.

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