Pilgrim Pies a.k.a. Pumpkin whoopie pies
Pumpkin spice and everything nice, that’s what these pies are made of! Enjoy this autumn-themed alternative to the classic whoopie pie.
Ingredients
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2 eggs
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2 cups light brown sugar
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1 cup vegetable oil
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1 teaspoon vanilla
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1 can (15 ounces) of pumpkin
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3 cups all-purpose flour
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1 tablespoon pumpkin pie spice
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 4-ounce cream cheese, softened
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½ cup butter, softened
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2 teaspoons vanilla
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4–5 cups powdered sugar
Directions
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Preheat oven to 350 degrees and grease a couple of baking sheets.
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Beat eggs, brown sugar, oil, pumpkin and vanilla in a bowl until smooth.
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In a separate bowl, combine flour, pumpkin spice, baking powder and soda, plus salt.
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Add dry ingredients to the wet mixture a half cup at a time, blending until smooth after each addition.
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Drop a heaping tablespoon of batter onto a greased sheet and slightly flatten. Bake 8–10 minutes. Cool on rack.
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For the filling, beat cream cheese, butter and vanilla together until light and fluffy. Add in the powdered sugar a half cup at a time.
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You can use a quart-sized baggie filled with icing. Just cut off the tip of the bag to pipe the filling onto a “pie.” Top with another pie.
Recipe courtesy of
Megan Muldowney Slocum of RaleighShare this recipe
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