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Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

Get Ready

Servings: Serves 20Learn How to Scale This Recipe

Prep Time: 80 minutes

Cook Time: 13 minutes

Ingredients: Add ingredients to List

Pumpkin Whoopie Pies with Cream Cheese Filling
11/2 cup Light brown sugar
3/4 cup Canola oil
2 1/2 teaspoon vanilla extract, divided
2 each Egg
15 oz Canned pumpkin puree (not pie filling)
3 cup All purpose flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 teaspoon Cinnamon, ground
1/4 teaspoon Cloves, ground
1/4 teaspoon Ginger, ground
1/4 teaspoon Nutmeg, ground
8 oz Cream cheese
1/4 cup Unsalted butter, room temperature
41/2 cup Confectioners` sugar

directions:

Pumpkin is gaining in popularity as a whoopie pie flavor. The cream cheese filling nicely complements the spices.
1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium speed to mix brown sugar, oil, and 1 1/2 tsp. vanilla until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Add pumpkin and mix until incorporated.
3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Add half the flour mixture to the pumpkin mixture and mix on medium speed until smooth. Scrape down sides with a rubber spatula, and remaining flour mixture, and mix well.
4. Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese and butter until creamy. Add 1 tsp. vanilla and half the confectioners' sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioners' sugar and mix until smooth, about 3 to 4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.
Source: Hannaford Fresh Magazine, July - August 2008

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Quantity Ingredients  
11/2 cup Light brown sugar  
3/4 cup Canola oil  
2 1/2 teaspoon vanilla extract, divided  
2 each Egg  
15 oz Canned pumpkin puree (not pie filling)  
3 cup All purpose flour  
1 teaspoon Baking Powder  
1 teaspoon Baking Soda  
1/2 teaspoon Salt  
3/4 teaspoon Cinnamon, ground  
1/4 teaspoon Cloves, ground  
1/4 teaspoon Ginger, ground  
1/4 teaspoon Nutmeg, ground  
8 oz Cream cheese  
1/4 cup Unsalted butter, room temperature  
41/2 cup Confectioners` sugar  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 20
Base Nutrients
Calories 392 kcal (19%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (36%)
Saturated Fat 14 g (70%)
Cholesterol 42 mg (14%)
Sodium 244 mg (10%)
Total Carbohydrates 69 g (23%)
Dietary Fiber 6 g (24%)
Protein 12 g (20%)
Vitamins
Vitamin A 3828 IU (76%)
Vitamin C 5 mg (8%)
Minerals
Calcium 47 mg (0%)
Iron 13 mg (21%)
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