September 6, 2017

Autumn Baking Made Easy with Pillsbury

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The air is getting cooler and that means it’s time to whip out those cookie sheets, mixing bowls and whisks! Spend a Saturday afternoon baking and decorating beautiful cupcakes, whoopie pies and more with the new Pillsbury Pastry Bag!

Creating gorgeous, delicious desserts has never been easier. Just choose your favorite flavor of frosting, snip off the corner of the bag and voila: instant pastry chef perfection with less mess, less stress and more fun. Try out any of these fun, simple recipes with your little ones or friends for a fun afternoon of autumn baking.

Chocolate Vanilla Whoopie Pies

Preparation Time:1 hour | Cook Time: 9 minutes | Servings: 24 whoopie pies


  • 1-16 oz Pillsbury® Devil’s Food Cake Mix
  • 3 Wholesome Pantry eggs
  • 3/4 cup water
  • 1/2 cup ShopRite Vegetable Oil
  • 1 Pillsbury Vanilla Flavored Filled Pastry Bag


  1. Heat oven to 350° F. Line cookie sheets with parchment paper.
  2. Beat cake mix, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
  3. Drop batter onto prepared cookie sheets, preferably using a medium scoop (2 tablespoons). Spread batter into 2 1/4-inch diameter circles, 2 inches between pies. Bake 7 to 9 minutes or until center is set. Cool 1 minute on cookie sheet. Cool completely on cooling rack.
  4. Place half of pies flat side up. Pipe frosting in round motion onto pies. Top with remaining pies, rounded side up. Press gently to spread filling. Chill until ready to serve.

Pumpkin Cupcakes in Mason Jars

Preparation Time: 20 minutes | Cook Time: 20 minutes | Servings:24


  • 4 Wholesome Pantry eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 2 cups Wholesome Pantry Pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup Wholesome Pantry milk
  • 1/2 cup Wholesome Pantry chopped pecans
  • 1 Pillsbury Cream Cheese Flavored Filled Pastry Bag
  • 12 1/2 pint size Mason Jars


  1. Preheat oven to 350°F. Place 24 paper muffin cups in muffin pans; lightly coat with nonstick cooking spray.
  2. With an electric mixer beat eggs at medium speed until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk; blend well. Stir in pecans. Spoon batter into cups to three-fourths full.
  3. Bake 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Remove cupcakes from pan; cool completely on a wire rack.
  4. Slice cupcakes into three layers. Put bottom layer into the bottom of a mason jar, then pipe a layer of frosting. Repeat, layering the cake and frosting layers until the mason jar is filled. Repeat with more mason jars. Top with sprinkles or cinnamon, if desired.

Chocolate Peanut Butter Cookie Cups


  • 1 package peanut butter cookie mix
  • 3 tablespoons ShopRite vegetable oil
  • 1 tablespoon water
  • 1 Wholesome Pantry egg
  • 2 tablespoons ShopRite sugar
  • 1 Pillsbury Chocolate Fudge Flavored Filled Pastry Bag
  • sprinkles (optional)


  1. Heat oven to 375°F and spray a mini cupcake pan with cooking spray. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  2. Press 1 to 2 tablespoons of dough into each of the mini cupcake cavities. Bake 8 to 10 minutes or until light golden brown.
  3. Remove from oven and use a tablespoon measuring spoon to gently press down into each of the cookies to make an indent. Let cool 5 minutes, then gently remove from mini cupcake pan. Cool completely, about 20 minutes.
  4. Use pastry bag to pipe chocolate frosting into the center of each cookie cup. Top with sprinkles, if desired.

Cinnamon Apple Cupcakes

Cook Time: 15 minutes | Serves: 24


  • 1 pkg Spice Cake Mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 1/3 cups water
  • 1 tsp cinnamon
  • 1 can ShopRite Apple Pie Filling
  • 1 Pillsbury Cream Cheese Flavored Filled Pastry Bag
  • Ground cinnamon (for garnish)


  1. Preheat oven to 350°F. Place cupcake liners in muffin pans. Prepare cake batter as directed on package. Add 1 teaspoon cinnamon and mix well. Pour batter into cupcake liners, filling them no more than two-thirds full.
  2. Place 1 to 2 slices of apple from the can of apple pie filling on top of each filled cupcake liner. Bake for 18 to 21 minutes or until toothpick inserted into cupcakes comes out clean. Let cupcakes cool for 5 minutes, then remove from pans to finish cooling.
  3. Frost cupcakes with cream cheese frosting, then dust with cinnamon and serve!