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Thursday, October 14, 2010

PUMPKIN WHOOPIE PIES!













Pumpkin Whoopie Pies
Makes 12-14
3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
And I cheated and bought cream cheese canned icing!
SO YUMMY!!
XOXO-
KJ

2 comments:

Catherine said...

These look amazing!!!!! What a great fall treat. Can't wait to try this recipe out.
THANKS!!

Jason and Lisa Clark said...

Wow!! Yummy!!