Pumpkin whoopie pies with cream cheese filling from Baked - New Frontiers in Baking (page 151) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on October 31, 2024

    Great flavours and easy to put together. I did a half batch as I only had one tin of pumpkin purée and it yielded nine pies.

  • Zosia on November 23, 2021

    These were easy to make and even easier to eat - delicious bites of spiced cake and tangy filling. I made a half recipe to use up a partial can of pumpkin and a half brick of cream cheese and they ended up the hit of our Thankgiving desserts last month. Using a 1 tbsp cookie scoop, the yield for a half recipe was 11.

  • roxlet on March 01, 2011

    The yield of this recipe is much larger than stated.

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