Thursday, October 13, 2011

Pumpkin Whoopie Pies... Halloween Style

Ok I must admit these are not the healthiest treats I have ever made, but they are totally fun in the spirit of autumn and halloween.  Plus, they are still healthier than the monster ones you get at the bakeries and grocery stores.  These whoopie pies have a nice cakey texture with lots of pumpkin and cinnamon flavor.  The creamy inside is a sweet marshmallow icing that is sure to impress!  Make mini whoopie pies for a "tot-size" (and better portion control for the adults) and serve as a cute dessert at your next party!

Pumpkin Whoopie Pie Recipe
Makes 16

3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
1/4 cup butter, softened
1/4 cup Smart Balance light
1 1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
1 can of pumpkin puree

Marshmallow Filling:
1/4 cup Fluff
1/4 cup Smart Balance light
3/4 cup confectioners sugar
1 1/2 tsp vanilla extract
2 Tbsp light corn syrup

Instructions:
Preheat oven to 350 and spray cooking sheets with non-stick spray or parchment paper.  In a large bowl mix the first 7 ingredients (through salt).  In another bowl, cream the butter and the sugar together with an electric beater or by hand.  Add the eggs, one at a time, and mix well. Add the vanilla extract and the pumpkin and mix well.  Beat the flour mixture into the pumpkin batter until well mixed.  Drop heaping Tbsp on the cookie sheets, smooth out the tops of the cakes with your spoon.
Bake for 10-12 minutes or until the tops of the cakes spring back when touched.  Allow to cool completely.

Filling: Beat all ingredients together in a bowl until it is a light and fluffy texture.
Assembly: Take one half of the cake, spread 2 Tbsp of filling, and top with an additional cake.

Nutrition Facts: 1 Whoopie Pie
250 calories, 45 g carbohydrates(24 g sugar), 4 g protein, 6 g fat, 2 g fiber, 265 mg sodium

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