Supplies: This recipe, large bowl, wooden spoon or mixer (hand or stand), cookie sheets, oven, measuring cups, plastic zip top bag
Time: 15 minutes to make dough, 50-60 minutes to bake, 20 minutes to frost
Tomorrow is Thanksgiving! Even though this is a craft blog I like to occasionally make a tasty treat. And Thanksgiving is just the time to make some dessert for the family. I love pumpkin desserts, but what I really love is cream cheese frosting! I strongly believe that every food item can be made better with cream cheese. It’s just so good! So it’s pumpkin whoopie pies today! I’m going to do a quick run through of the process, but be sure to use the recipe (link at the beginning of this post).
Mix up the wet ingredients in a large bowl. Enjoy the delicious pumpkin smell and that lovely pumpkin color. I love the fall!
Combine the dry ingredients is a separate bowl.
Add the dry ingredients to the wet and mix up your whoopie pie dough.
These are mini whoopie pies, so scoop heaping teaspoons onto greased cookie sheets. These don’t spread out a whole lot, so you can fit something like 20 scoops onto a regular-sized cookie sheet.
Bake each sheet of cookies for about 10 minutes. Let them cool slightly before moving them to a cooling rack.
When all the bake parts are baked and cooled it’s time for the filling. Mix up the cream cheese frosting (yum!) and scoop it into a zip top bag. Snip the tip of one corner of the bag to make a piping bag. Pipe frosting onto the flat side of half of the pumpkin cakes.
Then place another pumpkin cake on top of the iced cakes to make little sandwiches.
And here’s the close up!
I hope everyone is getting ready for a fun and relaxing Thanksgiving. I’ll be spending the day with my dad’s side of the family at my Grandma’s house. I’ll be back tomorrow with a lovely craft in celebration of tomorrow’s most important holiday: my mom’s birthday!