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After years of having these delicious cake sandwiches growing up in PA, I finally set out to develop my own recipe. They came out so fluffy and moist, with just the right amount of spice (for me, the limit does not exist with cinnamon 😝)
my only pro tip here is to handle the cakes as little as possible, since they are very soft by design. If you make these, let me know!
Not-So-Amish Whoopie Pies
Pies
1 ½C brown sugar (packed)
½C vegetable or canola oil (can also use coconut)
1C applesauce
2C pumpkin purée
Splash vanilla extract
Pinch salt
1Tsp baking powder
1Tsp baking soda
2 ¾C flour
Cinnamon, to taste
Nutmeg, to taste
Cloves, to taste
Ginger, to taste
Use ¼ cup or cookie scoop to arrange 12 cakes onto a sprayed cookie sheet
Bake at 350 degrees F for about 12 mins
Buttercream Filling
½C butter of choice
Powdered sugar and milk of choice, alternating until a thick but spreadable consistency is reached
½ pack of @hersheys cinnamon chips and cinnamon, to taste
After cakes are cooked on a rack, spread buttercream generously on one cake and top with another of the same size. Store in refrigerator
#baking2023 #bakersoflemon8 #pumpkinrecipes #yum #fallrecipes #dessertideas