Pumpkin Spice Whoopie Pies

Pumpkin Spice Whoopie Pies Print Recipe

Ingredients

    PIE SHELLS

    5 lb (full box) Krusteaz Professional® All Purpose Pumpkin Spice Baking Mix 734-0293

    26 2/3 fl oz (3 1/3 cups) warm water

    20 oz (10) eggs

    18 3/4 fl oz (2 1/2 cups) vegetable oil

    FILLING

    16 oz (2 cups) cream cheese, room temperature

    16 oz (3 cups) Krusteaz Professional® Vanilla Creme Icing Mix 732-0800

    2 tsp vanilla extract

    32 oz (8 1/2 cups) marshmallow crème

    2 tsp fresh orange zest

 

Yield

2 1/2 dozen, 3 1/2-inch whoopie pies

Method

    1. For pie shells, place water, eggs and oil in large mixing bowl. Using a wire whisk, hand mix until fully incorporated.

    2. Add Krusteaz Professional Pumpkin Spice Baking Mix and continue to mix until fully incorporated.

    3. Using a #24 scoop, scale batter into greased whoopie pie/muffin top pans.

    4. For convection oven, bake at 350°F 8-10 minutes; for standard oven, bake at 400°F 12-14 minutes.

    5. For filling, place cream cheese in mixer bowl. Using a paddle, blend on low speed 2-3 minutes until smooth and creamy.

    6. Add Krusteaz Professional Vanilla Crème Icing Mix and vanilla extract; mix. Add marshmallow crème and orange zest; mix on low until incorporated.

    7. Transfer filling to a pastry bag and snip end. Pipe filling onto the flat side of completely cooled pie shell. Sandwich with another shell, pressing down slightly so that filling spreads to edge of shell.

 

WHEAT