new england style pumpkin cream whoopee pies
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I know there are already some awesome recipes on here for these, but these are a N.E. tradition and are always a big hit with anyone that loves whoopee pies. I use coconut oil because it's healthier and it imparts a nice flavor. But you can use butter instead.
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yield
12 serving(s)
prep time
25 Min
cook time
15 Min
method
Bake
Ingredients For new england style pumpkin cream whoopee pies
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1 boxspice cake mix
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115 oz can pumpkin puree
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1/2 ccoconut oil,melted
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1/2 cwater
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8 ozlight cream cheese, softened
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4 ozpremium white chocolate, melted
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1/4 cpowdered sugar
How To Make new england style pumpkin cream whoopee pies
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1Heat oven to 350. In medium bowl, beat cake mix, pumpkin puree and melted coconut oil. Beat in water. Lay parchment paper on lg cookie sheets.
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2Using a scant 1/4 cup, place 24 equal amounts of batter onto parchment paper, about 1' apart. Bake about 12 mins, or until tested with a toothpick.
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3Let cool. In another bowl, Beat together cream cheese and melted white chocolate. Pipe or spoon onto flat side of half of the cakes. Top w/ remaining cakes. Sprinkle w/ a little powdered sugar. Wrap individually in plastic and refrigerate until serving.
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