Pumpkin (Whoopie) Pies

Name: Pumpkin (Whoopie) Pies
Yield: Makes 16 small whoopie pies
Ingredients: 115 g/4 oz/½ cup cream cheese, cold; 30-40 ml/2-2½ tbsp water or lemon juice; 200 g/7 oz/1¾ cups self-raising (self-rising) flour; 40 g/1½ oz/3 tbsp butter, softened; 2.5 ml/½ tsp baking powder; gel or paste food colouring, green, orange; 40 g/1½ oz ready-to-roll fondant icing; 250 g/9 oz/2¼ cups icing (confectioners’) sugar, sifted; 150 g/5 oz/¼ cups icing (confectioners’) sugar, sifted; 5 ml/1 tsp ground cinnamon; 60 ml/4 tbsp milk; 2.5 ml/½ tsp ground nutmeg (optional); 75 g/3 oz/6 tbsp butter; 1 egg, lightly beaten; 5 ml/1 tsp vanilla extract; 130 g/4½ oz/¾ cup soft light brown sugar; 125 g/4¼ oz/½ cup unsweetened pumpkin purée

Preparation info

Makes
16
small whoopie pies

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

Pumpkin whoopie pies, filled with cream cheese frosting and topped with glacé icing make a great treat for a Halloween party. If you are using canned pumpkin purée, make sure that you buy pure pumpkin — sometimes called ‘solid pack’ — rather than pumpkin pie filling which contains spices and sugar.

Ingredients

For the Cakes

75 g/3 oz/6 tbsp butter
130

Cake
Birthday
Pie
Halloween

Method

Preheat the oven to 190°C/375°F/Gas 5. Line two large baking sheets with baking parchment.
Cream the butter for a few minutes until soft and pale. Add the sugar and continue to beat until the mixture is pale and fluffy. Add the vanilla extract to the l