Rachel Ray's Pumpkin Whoopie Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1.5 sticks unsalted butter (1 stick melted, 1/2 stick softened)1 cup packed brown sugar2 large eggs at room temp lightly beaten1 cup pumpkin puree1 tbsp pumpkin spice1.5 tsp pure vanilla extract1 tsp baking powder1 tsp baking soda3/4 tsp salt plus two pinches1 2/3 cups flour4 ounces cream cheese chilled1 cup confectioners sugarpreheat oven to 350line 2 baking sheets with parchment paperin large bowl whisk together melted butter and brown sugar until smooth. Whisk in eggs, pumpkin puree, & pumpkin spice, 1 teaspoon vanilla, baking powder, baking soda, and 3/4 tsp salt. using rubber spatula fold in the flour.Using an ice cream scoop or table spoon drop 12 generous mounds of batter spaced evenly onto baking sheets baking until springy to the touch (about 10 mins) transfer to cooling rack to cool completely.Frosting: Meanwhile using an electric mixer cream the softened butter with the cream cheese. Add confectioners sugar and remaining 2 pinches of salt and 1/2 tsp vanilla. mix on low speed until blended, then on medium-high speed until fluffy (about 2 mins)Spread the flat side of 12 cakes with frosting and top with another cake* NOTE I do not make the pies, I make batter into cookies and top with the frosting. Makes about 36 small frosted cookies.can also add chocolate chips for added delight. (not included in nutritional info)
makes approx 36 small frosted cookies
Nutritional Info Amount Per Serving
- Calories: 106.4
- Total Fat: 4.8 g
- Cholesterol: 22.5 mg
- Sodium: 114.3 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.4 g
- Protein: 1.4 g
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