Football Whoopie Pies
Find more tailgating ideas in the Fall 2011 issue of WV LIVING Magazine in "Tackling The Tailgate"!
|Ingredients:||For Pies1 cup brown sugar1 cup sugar1 cup vegetable oil1 (15-ounce) can pumpkin2 whole eggs1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 tablespoon cinnamon1 teaspoon ground ginger½ teaspoon salt½ teaspoon ground nutmeg¼ teaspoon ground cloves1 tube white cake-decorating icingFor Filling1 (8-ounce) package cream cheese, softened1 stick unsalted butter, room temperature1 (16-ounce) package confectioners' sugar3 drops vanilla extract2 dashes cinnamon|
Preheat oven to 350°. Beat together brown sugar, sugar, oil, and pumpkin. Add eggs one at a time, mixing well, followed by the vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Cut 3-inch squares of parchment paper. Using a pastry bag with a round tip, or a big Ziploc plastic bag with one corner snipped, pipe pie batter in a football shape onto parchment paper.
Bake 9 to 10 minutes or until done. Once cooled, pipe cake-decorating icing in the shape of football laces on half of the pies.
Filling: Beat together cream cheese and butter. Add confectioners' sugar, vanilla, and cinnamon. Frost flat side of half the pies and top with football-laced pies. Enjoy right away, or chill overnight.