These adorable whoopie pies are made to look like pumpkins in the patch and taste as good as they look!
Ingredients
1 box pumpkin cake mi (if you cannot find pumpkin mix, use spice cake)
1 cup pumpkin puree
½ cup buttermilk
⅓ cup oil
2 eggs
1 tsp cinnamon
1 pkg (8 oz) cream cheese, room temperature
¼ cup butter, softened to room temperature
1 tsp vanilla extract
3-4 cups powdered sugar
About 15 Tootsie Rolls
About 8 Mint Gummy Leaves (if you can't find these (usually in a package with the orange gummies), you may substitute green AirHeads shaped like leaves
Instructions
Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners and set aside. Meanwhile, in a large bowl, combine the cake mix, buttermilk, pumpkin, oil, cinnamon and eggs with a rubber spatula until blended.
Scoop ¼ cup-sized balls of dough and place them 1-2" apart on the prepared baking sheets. Bake for approx. 15 minutes, rotating pans halfway through baking time, until whoopie pies look set and spring back lightly when touched. Cool for about 10 minutes on the pan, then transfer to a wire rack. Cool completely.
In the bowl of a stand mixer, beat together the cream cheese, butter and vanilla with the paddle attachment until creamy. Gradually add in the powdered sugar, about 1 cup at a time, until frosting is light and fluffy.
Spoon frosting into a disposable piping bag attached with a large open circle tip (I like Atecco 807) and pipe the frosting high onto the flat side of a whoopie. Top with another like-sized whoopie. Repeat with remaining cookies.
Very gently press a Tootsie Roll into the top of each whoopie pie to create a stem, then attach a half of a green mint leaf to the whoopie pie with a little frosting. Serve immediately!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/10/08/pumpkin-whoopie-pies-with-cream-cheese-frosting/