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A New England tradition
with a unique Pumpkin twist.
Creamy filling wedged between two rich pumpkin cookie-cakes makes these classic New England whoopie pies uniquely delicious. So easy to make at home with just a few pantry ingredients. It's ok to lick the cake off your fingers!
Unbleached and Unbromated Enriched Flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), Sugar, Pumpkin, Buttermilk, Sodium Bicarbonate, Salt, Cinnamon, Ginger, Nutmeg. Filling mix: Powdered Sugar,Vanilla.
For cakes: Preheat oven to 350øF. Grease a baking sheet, or line with parchment paper. Empty contents of cake mix into mixing bowl. Set aside . lling mix. Add water, melted butter and egg. Mix thoroughly with a spoon. Let stand for 10 minutes. Place 1 Tbsp. of batter onto the cookie sheet making sure circles are 2" apart. Repeat process until you have 24 whoopie pie cakes. Bake for 10-12 minutes or until a toothpick comes out clean.
For filling: Add contents of filling mix to mixing bowl. Add butter and milk. Mix using an electric mixer until smooth and fluffy. Frost 12 whoopie pie cakes with filling. Top each with remaining whoopie pie cake.