Pumpkin Whoopie Pies

by Maggie

I make these every year for Thanksgiving.

I don't bake much and these are a real treat to my family when I make them.

9oz (260g) all-purpose (plain) flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
7oz (200g) light brown sugar
4fl oz (125ml) vegetable oil
1 large egg, beaten
1 teaspoon vanilla essence
4oz (115g) pumpkin puree

Preheat the oven to 350F (180C).

Grease whoopie pie tin or line baking tray with baking paper.

Sift together flour, baking powder, bicarbonate of soda and cinnamon.

Add sugar and oil to the small bowl of an electric mixer and beat for one minue.

Add in egg, vanilla and pumpkin puree and stir until mixed in.

Fold through the sifted dry ingredients and stir until well combined.

Spoon or pipe mixture onto whoopie pie tin or baking tray.

Bake for 8-10 minutes or until risen and a little springy when touched.

Cool on trays for five minutes before turning onto a wire rack to cool completely.

Sandwich two cake together with filling.

Cinnamon and Maple Syrup Filling:
7oz (200g) cream cheese
3oz (85g) butter, softened
2 tablespoons maple syrup
1 teaspoon ground cinnamon
3oz (85g) confectioners (icing) sugar, sifted

In a small bowl of an electric mixer, beat together cream cheese and butter. Gradually add maple syrup, cinnamon and sugar.

Continue beating until smooth.

**Sometimes I add some orange food color so that their color is a lot brighter.

Hello Maggie

Thanks very much for sending in your recipe for Pumpkin Whoopie Pies.

I make cupcakes so often and I forget to make whoopie pies. Everytime I make them the family asks why I don't make them more often!!

I must make a mental note to myself to make whoopie pies once a month for my family and this recipe of yours will be at the top of my list to try.

I love the sound of them, particularly with the cinnamon and maple syrup filling.

Thanks again for sharing your recipe.


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