Friday, November 8, 2013

Pumpkin Whoopie Pies with Nutmeg Cream Cheese Filling

Creamy delicious Pumpkin Whoopie pies...mmmmm and these babies have an awesome nutmeg cream cheese Frosting that I use on my pumpkin bread too.
 Makes 6 whoopie pies

 Here is what you Need:
 2 1/4 cups Whole wheat flour, done on pastry setting
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 tsp pumpkin pie spice(or cinnamon, cloves and nutmeg combined to make 1 tsp)
1 cup pumpkin puree
2 eggs
1/2 cup water
1 Tbs coconut oil or vegetable oil
1 tsp vanilla

How to Make them:
Put the above ingredients and cream them all together
Then, either fill your whoopie pie pan, or use an ice cream scoop and a greased cookie sheet to make the pies.

Place the filled cookie sheet pan into the 350*oven and bake for 12 to 15 minutes.
Meanwhile, get started making the filling for the Whoopie pies

Nutmeg Cream Cheese Filling

1 block cream cheese, to room temperature
1 cup white sugar (Yes I did say white sugar)
1 Tbs milk or almond milk
1 tsp vanilla extract
1 tsp freshly grated nutmeg

Let the Whoopie pies bake up to 15 minutes, let them cool on a wire rack,
and then slather on this stuff for filling. Simple as that but wait till you taste them.

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