This is an old favorite of ours; a pumpkin version of the ole whoopie pie. Holy something, these bad boys are amahzing. Whether you're ready to take on the delectable pumpkin genre of desserts now or later, this is a recipe worth keeping. Really.
Pilgrim Pies
Recipe origin unknown. I've had it in my file for years. Many, many years.
Ingredients:
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 tsp vanilla extract
1 (15 oz) can of pumpkin
3 cups flour
1 Tbsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Filling:
4 oz. cream cheese
1/2 cup butter softened
2 tsp vanilla extract
4 to 5 cups confectioners sugar
Heat oven to 350 degrees.
Beat the eggs, brown sugar, oil, and vanilla in a mixing bowl until smooth. Stir in the pumpkin.
In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
Dropping a heaping Tbsp of batter onto an ungreased cookie sheet (they expand), bake the cookies for 9 - 10 minutes. Watch them carefully so as not to overcook them. Transfer them to a wire rack to cool.
To make the frosting, beat together the cream cheese, batter, and vanilla extract in a mixing bowl until light and fluffy. Mix in the confectioners sugar half a cup at a time, until the frosting is spreadable.
To assemble pies is pretty obvious, but for the sake of being specific, here's the process: turn half of the cookies bottom side up and spread a generous amount of frosting between each one. Top them with the remaining cookies turned right side up.
EAT and refrigerate remaining pies.
Makes 12-14
No comments:
Post a Comment