PUMPKIN MOON PIES RECIPES

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PUMPKIN MOON PIES RECIPE - FOOD.COM



Pumpkin Moon Pies Recipe - Food.com image

Soft pumpkin cookies filled with a light and smooth cream cheese fluff. The cookies are good all by themselves, and the cream cheese fluff is a wonderful fruit dip, base for a fruit pizza, or frosting for a cake. It is even relatively healthy if you use low fat cream cheese and light Cool Whip.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box spice cake mix
1 (15 ounce) can pumpkin puree
1 (8 ounce) package cream cheese, room temperature
1/4 cup powdered sugar
2 (1 ounce) white chocolate baking squares
2 tablespoons milk
1 (8 ounce) container Cool Whip

Steps:

  • For the cookies: Preheat oven to 350 degrees Farenheit.
  • Mix together the spice cake mix and pumpkin puree until everything is incorporated.
  • Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
  • For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
  • In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
  • Fold in the Cool Whip.
  • When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.

Nutrition Facts : Calories 359.7, FatContent 18.9, SaturatedFatContent 10.3, CholesterolContent 22.2, SodiumContent 355.2, CarbohydrateContent 45.1, FiberContent 0.9, SugarContent 30.8, ProteinContent 4

PUMPKIN WHOOPIE PIES RECIPE | ALLRECIPES



Pumpkin Whoopie Pies Recipe | Allrecipes image

A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.

Provided by V. Stogner

Categories     Fruits and Vegetables    Vegetables    Squash

Yield 3 dozen

Number Of Ingredients 17

2 cups packed brown sugar
1 cup vegetable oil
1?½ cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1?½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  • Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
  • To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Nutrition Facts : Calories 424.8 calories, CarbohydrateContent 55.8 g, CholesterolContent 20.8 mg, FatContent 21.7 g, FiberContent 1.5 g, ProteinContent 3.4 g, SaturatedFatContent 4 g, SodiumContent 294.9 mg, SugarContent 37.7 g

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