Home Party Dessert Recipe
10/25/2019
Pumpkin Whoopie Pies
(for the cookies)
3 cups all purpose flour
1 t ground cinnamon
1 t pumpkin pie spice
1 t baking soda
1/2 t kosher salt
1 cup packed light brown sugar
1 cup granulated sugar
1 cup canola oil
1 15oz. can pure pumpkin puree
2 large eggs
1 t vanilla extract
(for the frosting)
1 8oz. pkg. cream cheese, at room temperature
1/2 cup salted butter, at room temperature
1 16oz. box powdered sugar
1/8 t ground cinnamon
1/2 t vanilla extract
(for the decoration)
melted chocolate candy (optional)
[how to make]
(for the cookies)
*Preheat oven to 350 degrees.
*Whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl; set aside.
*Beat sugars, oil, and pumpkin with an electric mixer on medium speed until well combined, about 1 minute.
*Beat in eggs one at time, beating well after each addition; stir in vanilla.
*Gradually beat in flour mixture on low speed until just combined.
*Transfer mixture to a large piping bag or zip-top plastic bag fitted with a medium round tip
*Pipe batter in 2" circles 2" apart on 2 parchment lined baking sheets.
*Bake in preheated oven 11 minutes or until tops are set, rotating baking sheets halfway through baking time.
*Let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
(for the frosting)
*Prepare the cream cheese frosting.
*Beat cream cheese and butter with an electric mixer on medium speed until smooth.
*Gradually beat in powdered sugar on low speed until smooth, about 1 minute.
*Stir in vanilla and cinnamon.
*Place frosting in a large piping bag or zip-top bag fitted with a medium round tip.
*Pipe frosting onto the flat side of half of the cookies.
*Top frosting with another cookie to create whoopie pies.
*Serve immediately, or chill overnight.
*Store in the refrigerator up to 4 days.
-makes 24 cookies-
Note: I used the recipe from "Southern Living", and decorated them as Halloween faces.
3 cups all purpose flour
1 t ground cinnamon
1 t pumpkin pie spice
1 t baking soda
1/2 t kosher salt
1 cup packed light brown sugar
1 cup granulated sugar
1 cup canola oil
1 15oz. can pure pumpkin puree
2 large eggs
1 t vanilla extract
(for the frosting)
1 8oz. pkg. cream cheese, at room temperature
1/2 cup salted butter, at room temperature
1 16oz. box powdered sugar
1/8 t ground cinnamon
1/2 t vanilla extract
(for the decoration)
melted chocolate candy (optional)
[how to make]
(for the cookies)
*Preheat oven to 350 degrees.
*Whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl; set aside.
*Beat sugars, oil, and pumpkin with an electric mixer on medium speed until well combined, about 1 minute.
*Beat in eggs one at time, beating well after each addition; stir in vanilla.
*Gradually beat in flour mixture on low speed until just combined.
*Transfer mixture to a large piping bag or zip-top plastic bag fitted with a medium round tip
*Pipe batter in 2" circles 2" apart on 2 parchment lined baking sheets.
*Bake in preheated oven 11 minutes or until tops are set, rotating baking sheets halfway through baking time.
*Let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
(for the frosting)
*Prepare the cream cheese frosting.
*Beat cream cheese and butter with an electric mixer on medium speed until smooth.
*Gradually beat in powdered sugar on low speed until smooth, about 1 minute.
*Stir in vanilla and cinnamon.
*Place frosting in a large piping bag or zip-top bag fitted with a medium round tip.
*Pipe frosting onto the flat side of half of the cookies.
*Top frosting with another cookie to create whoopie pies.
*Serve immediately, or chill overnight.
*Store in the refrigerator up to 4 days.
-makes 24 cookies-
Note: I used the recipe from "Southern Living", and decorated them as Halloween faces.
Labels: Halloween cookie recipe, pumpkin whoopie pie recipe, whoopie pie recipe
10/11/2019
Pumpkin Cupcakes
(for cupcakes)
1 cup all purpose flour
3/4 cup sugar
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/2 t salt
1/8 t ground cloves
1 large egg
1/2 cup canned pureed pumpkin
1/3 cup canola oil
1/4 cup buttermilk
1/3 cup chopped walnuts
1/3 cup dried cranberries
(for frosting)
4 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 t vanilla extract
orange gel food coloring
white chocolate
[how to make]
(for cupcakes)
*Preheat oven to 350 degrees.
*Line 12 standard muffin cups with paper liners.
*Whisk flour, sugar, baking soda, cinnamon, ginger, salt, and cloves in medium bowl to blend.
*Whisk egg in large bowl to blend; whisk in pumpkin, oil, and buttermilk.
*Stir in flour mixture until just blended.
*Stir in walnuts and cranberries.
*Spoon batter into paper liners.
*Bake cupcakes until golden brown and tester inserted into center comes out clean, about 20 minutes.
*Cool in pan on rack 5 minutes.
*Transfer cupcakes to rack and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light.
*Beat in sugar and vanilla.
*Mix in orange food coloring by drops to reach desired shade.
(for decoration)
*Frost cupcakes, and decorate with spider web made of white chocolate, if you desire.
-makes 12-
Note: I used a recipe from "bon appetit Desserts".
1 cup all purpose flour
3/4 cup sugar
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/2 t salt
1/8 t ground cloves
1 large egg
1/2 cup canned pureed pumpkin
1/3 cup canola oil
1/4 cup buttermilk
1/3 cup chopped walnuts
1/3 cup dried cranberries
(for frosting)
4 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 t vanilla extract
orange gel food coloring
white chocolate
[how to make]
(for cupcakes)
*Preheat oven to 350 degrees.
*Line 12 standard muffin cups with paper liners.
*Whisk flour, sugar, baking soda, cinnamon, ginger, salt, and cloves in medium bowl to blend.
*Whisk egg in large bowl to blend; whisk in pumpkin, oil, and buttermilk.
*Stir in flour mixture until just blended.
*Stir in walnuts and cranberries.
*Spoon batter into paper liners.
*Bake cupcakes until golden brown and tester inserted into center comes out clean, about 20 minutes.
*Cool in pan on rack 5 minutes.
*Transfer cupcakes to rack and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light.
*Beat in sugar and vanilla.
*Mix in orange food coloring by drops to reach desired shade.
(for decoration)
*Frost cupcakes, and decorate with spider web made of white chocolate, if you desire.
-makes 12-
Note: I used a recipe from "bon appetit Desserts".
Labels: cupcake recipe, pumpkin cupcakes recipe, pumpkin recipe
