The cooler weather is definitely putting me in the mood for some fall baking! Moms everywhere in AZ are rejoicing that kids can play outside in parks and ride bikes once again! We’ve only had one minor bike crash so far 🙂
I picked up this way cool baking pan at Ross for $5.99 with their seasonal stuff. I have also seen it for around $14.00 at Joanne’s… so bring a coupon!
Pumpkin Woopie Pies
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons (1/2 stick) butter, softened
1 cup granulated sugar
1/2 cup solid pack pumpkin
1/2 cup buttermilk
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
About 15 whoopie pies (30 cakes total).
Preheat oven to 350°F. Spray Whoopie Pie Pan with vegetable pan spray.
In medium bowl, combine flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves. In large bowl, beat butter and granulated sugar with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
Add flour mixture to butter mixture alternately with pumpkin and buttermilk, mixing thoroughly after each addition.
Fill pan 1/2 full, spreading batter to edges of cavities.
Bake 7-9 minutes or until toothpick inserted in middle comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely before filling.
For filling, beat cream cheese, confectioners’ sugar and vanilla together until well combined. To assemble, spread filling on one cake and sandwich with another.
Now it’s time to play tea party with the kiddos!
Hope you get to enjoy some baking goodness soon 🙂
Thanks for poppin in!
I party here.