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Pumpkin Roll Whoopie Pies

Pumpkin roll cake without all of the steps of a cake roll but still the same delicious flavor!
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 pies
Author Nancy Piran

Ingredients

  • FOR THE CAKE:
  • 2 eggs
  • 5 oz sour cream
  • 1 cup sugar
  • 2/3 cup pumpkin Puree
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ginger
  • 2 teaspoon cinnamon
  • 1/2 tsp nutmeg
  • FOR THE FILLING:
  • 1 cup powdered sugar
  • 4 teaspoon butter softened
  • 8 oz cream cheese room temperature
  • 1 teaspoon vanilla
  • 1/2 cup of mini chocolate chips

Instructions

  • Preheat oven to 375. Spray whoopie pan.
  • In mixing bowl, mix the eggs, sour cream, sugar and pumpkin together.
  • In a separate bowl whisk together flour, baking powder, salt, ginger, cinnamon and nutmeg.
  • Slowly add to mixing bowl on medium till all incorporated.
  • Pour into whoopie pan about 2/3rds of the way full (or according to the directions of your whoopie pie pan) and bake for 12-15 minutes or until done.
  • When done pull out of oven and cool for about 2 minutes before removing from pan.
  • FOR THE ICING:
  • Prepare filling by mixing butter, cream cheese, sugar, and vanilla together. Stir in chocolate chips.
  • Spoon the icing between two pies and ENJOY!