Pumpkin And Macadamia Whoopie Pie
Pumpkin cookies make me think of my parents. Growing up, every time they would bake a batch, there would be the great pumpkin cookie debate: To add chocolate chips or not? I think it's my mom who likes to add chocolate chips while my dad prefers them plain. My mom would also make a few without chocolate. And that's love.
Needed:
In a bowl whisk together the flour, baking soda, salt, baking powder, and spices. In a separate bowl combine the oil and sugar, stir in the eggs, pumpkin and vanilla. Combine the dry ingredients with the pumpkin mix.
Spoon batter on to a prepared baking sheet (1/8 cup at a time). Bake at 325°F for 15-16 minutes. Allow to cool and fill with your favorite frosting or marshmellow cream, then roll in chopped macadamia nuts.
Source : abeautifulmess.com
Needed:
- 2 cups flour,
- 1 1/2 teaspoon baking soda,
- 1/2 teaspoon salt,
- 1 teaspoon baking powder,
- 1/4 teaspoon cinnamon, a generous pinch of nutmeg and ginger,
- 1 cup sugar,
- 1/2 cup oil (I used olive oil and highly recommend it),
- 2 eggs,
- 1 cup pumpkin puree and
- 1/2 teaspoon vanilla extract.
In a bowl whisk together the flour, baking soda, salt, baking powder, and spices. In a separate bowl combine the oil and sugar, stir in the eggs, pumpkin and vanilla. Combine the dry ingredients with the pumpkin mix.
Spoon batter on to a prepared baking sheet (1/8 cup at a time). Bake at 325°F for 15-16 minutes. Allow to cool and fill with your favorite frosting or marshmellow cream, then roll in chopped macadamia nuts.
Source : abeautifulmess.com
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