Pumpkin Whoopie Pies with Cream Cheese Filling
Bake soft pumpkin whoopie pies filled with cream cheese frosting. A cozy fall dessert made with pumpkin purée and Breyers Homemade Vanilla Ice Cream.
Provided by Breyers
Recipe - ShopRite of Huntington Commons
Pumpkin Whoopie Pies with Cream Cheese Filling
Prep Time20 Minutes
Servings8
Cook Time12 Minutes
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin purée
¾ cup packed light brown sugar
2 large eggs
½ cup vegetable oil
½ cup Breyers Natural Vanilla Ice Cream, melted
1 teaspoon vanilla extract
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Directions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Prepare the pumpkin cakes: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
- In a separate large bowl, whisk together pumpkin purée, brown sugar, eggs, vegetable oil, melted Breyers Homemade Vanilla Ice Cream and vanilla extract until smooth. Add dry ingredients and stir until just combined.
- Scoop the batter into 16 evenly sized mounds on the prepared baking sheets, leaving about 2 inches between each. Bake for 10 to 12 minutes, or until the cakes spring back when lightly touched. Let cool completely.
- Prepare the filling: Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla and salt and beat until light and fluffy. Spread or pipe cream cheese filling onto the flat side of 8 pu
20 minutes
Prep Time
12 minutes
Cook Time
8
Servings
Directions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Prepare the pumpkin cakes: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
- In a separate large bowl, whisk together pumpkin purée, brown sugar, eggs, vegetable oil, melted Breyers Homemade Vanilla Ice Cream and vanilla extract until smooth. Add dry ingredients and stir until just combined.
- Scoop the batter into 16 evenly sized mounds on the prepared baking sheets, leaving about 2 inches between each. Bake for 10 to 12 minutes, or until the cakes spring back when lightly touched. Let cool completely.
- Prepare the filling: Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla and salt and beat until light and fluffy. Spread or pipe cream cheese filling onto the flat side of 8 pu
