Worth Every Bite

I love to bake. Although I am by no means a skilled baker, I am fearless in the kitchen. The challenge of a new recipe excites me, and I love tasting the end result. Sure, some treats come out better than others . . . way better. But, then there are some that truly knock my socks off. Presenting . . . scrumptious pumpkin whoopie pies with fluffy cream cheese frosting.

whoopie pies

Whoopie pies were invented in my fellow New England state of Maine, and are now their official state dessert. Commonly seen made with chocolate cake, they can also be made with vanilla cake, lemon, pumpkin, and even gingerbread. Between the 2 “slices” of cake is a rich and creamy mound of icing that when put together makes the most perfect dessert “sandwich.”

I stumbled upon this pumpkin whoopie pie recipe with my kids, and it has been a huge hit with friends and family. The recipe is easy, straightforward, and guaranteed to make a lot of mouths smile. Go for it . . .

Delicious recipe courtesy of: Family Fun (Cooking with Kids)

You will need:

For Pumpkin Cake:

2 – large eggs

2 cups – light brown sugar

1 cup – vegetable oil

1 – (15 oz) can pumpkin puree

3 cups – flour

1 tbsp – pumpkin pie spice

1 tsp – baking powder

1 tsp – baking soda

1 tsp – salt

For Cream Cheese Icing:

4 oz – cream cheese (softened)

1/2 cup – butter (softened)

2 tsp – vanilla extract

4-5 cups – confectioners’ sugar

Steps:

1. Heat the oven to 350. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending until smooth.

2. Drop a heaping teaspoon of batter onto an un-greased cookie sheet. Use a back of a spoon to slightly flatten each mound. Bake the cakes for 12 minutes, then transfer to a wire rack to cool completely.

3. Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners’ sugar a half cup at a time, until the frosting is spreadable.

4. To assemble the pies, turn half the cakes bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cakes. Makes 10-12 whoopie pies.

5. Eat, enjoy, and be happy. 🙂

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9 comments on “Worth Every Bite

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