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Every Day with Rachael Ray Recipe of the Week

Just in time for Halloween, the experts at Every Day with Rachael Ray put a seasonal spin on an old favorite!

Classic whoopie pies served with a twist pumpkin-flavored cakes filled with heavenly cream cheese frosting!

Every Day Tip: If you’re in the mood for a refreshing, cold treat, freeze the pies overnight.

Pumpkin Whoopie Pies

(Makes 12)
Prep time: 35 min
Bake time: 10 min

Ingredients:
  • 1-1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon plus 2 pinches salt
  • 1-2/3 cups flour
  • 4 ounces cream cheese, chilled
  • 1 cup confectioner’s sugar
    Recipe:
    1. Preheat the oven to 350. Line two baking sheets with parchment paper.
    2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
    3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each of 2 baking sheets. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
    4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioner’s sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
    5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

      —Rachael

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