Confession: The Cooking Lesson portion of this blog is quickly becoming one of my favorite things to do! I learn SO much from all these professional chefs AND I get to eat amazing/ridiculous things like Pumpkin Whoopie Pies the size of my head because it’s “part of my job”. *Sigh* it’s tough work, but someone’s gotta do it. Today’s cooking lesson from Simplethings Pie Shop was easily one of my favorites because the end result was, pee-your-pants-delicious and I got to eat a whole one all by myself. =) Also, it’s SUCH a simple recipe (hence the name) and you’re gonna love impressing your friends with these little pillows of cream cheese heaven.
Here’s What You’ll Need
4 Oz of Butter, Melted
1 Cup of Light Brown Sugar
2 Eggs, Lightly Beaten
1 Cup Pumpkin Puree – Simplethings roasts their own, but you can use the canned variety
1 Tsp of Vanilla
1 Tsp Baking Soda
1 Tsp Baking Powder
3/4 Tsp Salt
1 1/6 Cup Flour
3 Tsp Pumpkin Spice Blend = (1 1/2 Tsp Cinnamon, 1/2 Tsp Nutmeg, 1/2 Tsp Allspice, 1/2 Tsp Ginger)
2 Cups of Cream Cheese Filling = (4 Oz Softened Butter, 8 Oz Softened Cream Cheese, 2 1/2 Cups Confectioner’s Sugar)
Mix together melted butter and brown sugar until smooth.
Now whisk eggs together lightly in a separate bowl and add to your mixture along with baking powder, baking soda, pumpkin spice blend and salt.
Slowly fold in the flour until JUST combined, don’t over mix
Place batter in the fridge to cool for at least 15 minutes
Now use a large ice cream scoop to create small mounds of batter on your greased cookie sheet.
Bake at 350 for 11 – 13 minutes. Allow to cool, then use a sharp knife to slice off the top part of your mound. You just want to do enough so that your pie will lay flat no matter which side it’s on.
Use a pastry bag to ice your cream cheese filling onto each pie.
Sandwich your two halves together to create a Simplethings Pumpkin Whoopie Pie. SO good!!