The October issue of Every Day with Rachael Ray is available on newsstands, and it includes this twist on the classic Chocolate Whoopie Pie with white filling-the PUMPKIN Whoopie Pie with CREAM CHEESE filling. Oh, BABY. I’m reprinting the recipe here, but remember, it comes from Every Day with Rachael Ray magazine, or you can find this and many more fantastic recipes on Rachael’s magazine website.
Ingredients:
1½ sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1½ teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners’ sugar
Recipe:
1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
I would have to run each ingredient through the Recipe Builder on the Weight Watcher’s site to get the POINTS, so instead, I’m just not going to look!
Other features in the October issue of Every Day with Rachael Ray include:
Tasty Tailgate Party Tips
Heaven vs. Hell Halloween Bash
Go Greek with Tasty Mediterranean Dishes
Bavarian-Style Oktoberfest Feast
AND MORE!
ooooo, I get this magazine so I’ll be checking that recipe out.
These are the best in the whole world. I have not tried Rachel’s version, but a friend of mine’s MIL makes them. They are wonderful.
These sound amazing. Do you actually use parchment paper when recipes say to use it? I’ve never bought any, but I hope I can do this without. Or maybe I should just break down and get some.
oh, it´s time for pumpkin :-)))
Lori-Hope you like it! Pumpkin, cream cheese, what’s not to like, right? LOL
Jess-Thanks for the info, I’m definitely trying them this weekend if I get a chance to get into the kitchen uninterrupted, that is.
Anna-I can’t remember if I’ve ever seen Rachael Ray use parchment paper, but Martha Stewart uses it all the time. So I suppose I should get some :) The batter is probably sticky, so the parchment would keep it from completely sticking to the baking sheet.
Pips-Oh yes, Fall is here, it’s time for pumpkin!
Yummo! I love pumpkin eating time! ;)
Bastet-Me too! We were at the mall last night and Bath and Body Works has new Pumpkin-scented room spray-smelling it made me want to come home and start baking pumpkin muffins and pumpkin cake!
These were delicious but I wonder how I could keep them from becoming so sticky after refrigerating them?
8 WW points- just incase you were curious :)
My mom makes these every fall, she adds chocolate chips and they are sooooooo delicious!
Awesome! Moist and delicious. Cream cheese icing is just right too. Can’t wait to try with the chocolate chips as suggested. Makes a great breakfast treat if you have any leftovers.
Love this receipe.
What size can of pumpkin?
Never mind