Pumpkin Spice Whoopie Pies Tasty Fall Delight

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To make these tasty whoopie pies, gather these ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 cup pumpkin puree (canned or homemade) - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract For the creamy filling, you will need: - 8 ounces cream cheese, at room temperature - 1/2 cup unsalted butter, at room temperature - 4 cups powdered sugar - 1 teaspoon vanilla extract - Pinch of salt You can easily swap some ingredients if needed: - Use whole wheat flour for a healthier option. - Substitute coconut oil for vegetable oil. - Applesauce can replace half the oil for less fat. - Use dairy-free cream cheese for a vegan filling. - Maple syrup can stand in for granulated sugar if you want. These substitutions allow you to tailor the recipe to your taste. Feel free to mix and match based on what you have! First, heat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, mix these dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt Whisk them together well and set aside. In a large bowl, combine these wet ingredients: - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 cup pumpkin puree - 1/2 cup vegetable oil Mix until smooth. Now, add in 2 large eggs, one at a time. Beat well after each egg. Finally, stir in 1 teaspoon vanilla extract. Gradually add the dry mix to the wet mix. Stir until just combined. Don’t overmix; lumps are okay. Now, use a tablespoon or cookie scoop to drop the dough onto your prepared baking sheet. Space them about 2 inches apart. Bake for 12 to 15 minutes. They should spring back when lightly touched. Let the pies cool on the sheet for a few minutes. Then, move them to a wire rack to cool completely. While the cookies cool, let’s make the filling. In a mixing bowl, beat together: - 8 ounces cream cheese, softened - 1/2 cup unsalted butter, softened Mix until smooth and creamy. Gradually add in: - 4 cups powdered sugar - 1 teaspoon vanilla extract - A pinch of salt Beat until fluffy and well combined. This will be your sweet cream filling. Once the cookies are cool, take one cookie and spread a generous tablespoon of filling on its flat side. Top it with another cookie, flat side down. Gently press them together to make a sandwich. Repeat this with all cookies. For a fun touch, dust with powdered sugar or a sprinkle of cinnamon. Enjoy your homemade pumpkin spice whoopie pies! To get the best texture for your Pumpkin Spice Whoopie Pies, several key points matter. First, be gentle when mixing. Overmixing can lead to tough pies. Mix just until wet and dry ingredients combine. Second, use room-temperature ingredients. This helps the batter blend smoothly. Third, keep an eye on baking time. Every oven is unique, so start checking at the 12-minute mark. The pies should spring back when touched. Avoid these common pitfalls for perfect Whoopie Pies. First, don't skip the measuring. Accurate measurements ensure the right balance of flavors and textures. Second, use fresh spices. Old spices lose their flavor, making your pies taste flat. Third, don’t rush the cooling process. Letting the cookies cool on the sheet for a few minutes helps them set. Skipping this step can lead to messy filling. Having the right tools makes baking easier and more fun. Here are some must-haves for making these pies: - Mixing bowls (one large, one medium) - Electric mixer for creamy filling - Baking sheets lined with parchment paper - Cookie scoop for even portions - Cooling rack to let cookies cool properly Using these tools helps you stay organized and keep your kitchen tidy. Plus, they make baking a breeze! {{image_4}} You can make gluten-free pumpkin spice whoopie pies. Just swap regular flour for gluten-free flour. Use a blend that works well for baking. This keeps the pies soft and tasty. You may need to adjust baking time slightly. Keep an eye on them as they bake. Want to switch things up? Try different fillings! You can use vanilla, maple, or even chocolate. Each filling gives a unique flavor. Vanilla adds a classic taste. Maple brings a sweet twist. Chocolate fills your pie with richness. Mix and match to find your favorite! Fall is a great time to get creative! Add nuts like walnuts or pecans for crunch. Dried fruits like cranberries or raisins can bring a sweet surprise. These additions make your whoopie pies even more special. They also add great texture and flavor. Feel free to experiment and enjoy! To keep your whoopie pies fresh, place them in an airtight container. This will lock in moisture and flavor. If you stack them, put parchment paper between layers. This prevents them from sticking together. Store them at room temperature for up to three days. If you live in a humid area, consider the fridge. Freezing whoopie pies is a great option for longer storage. Start by placing the cooled pies in a single layer on a baking sheet. Freeze them for about two hours. Once they are firm, transfer them to a freezer bag. Press out as much air as possible. They can stay frozen for up to three months. When you're ready, let them thaw in the fridge overnight. Whoopie pies stay fresh for three days at room temperature. If stored in the fridge, they last about a week. After freezing, consume them within a month for the best taste. Always check for any signs of spoilage before eating. If they look or smell off, it’s best to toss them. Enjoy your tasty fall delight! The best way to make pumpkin puree is simple. Start with a small pumpkin, often called a sugar pumpkin. Cut it in half and remove the seeds. Place the halves cut side down on a baking sheet. Roast it in the oven at 350°F (175°C) for about 45 minutes, or until soft. Let it cool, then scoop out the flesh and blend until smooth. This homemade puree is fresh and tasty. You can also use canned puree, but make sure it is 100% pumpkin. Yes, you can make whoopie pies ahead of time. Bake the cookies and let them cool completely. Store them in an airtight container. You can make the cream cheese filling a day before. Just keep it in the fridge. Assemble the pies the day you want to serve them. This keeps the cookies soft and the filling fresh. To make less sweet whoopie pies, cut back on the sugars. Use only 3/4 cup of each sugar instead of a full cup. You can also add a pinch of salt to balance the flavors. Adding spices like more cinnamon or nutmeg can enhance taste without extra sugar. Pumpkin spice whoopie pies go well with many drinks. A warm cup of coffee or hot chocolate pairs nicely. You can also serve them with a scoop of vanilla ice cream for a special treat. If you want a festive touch, add whipped cream and a sprinkle of cinnamon on top. We explored the delightful world of pumpkin spice whoopie pies. You learned the key ingredients, how to prepare and bake them, and tips for great results. We also discussed fun variations and how to store your treats. Now, you can confidently make these tasty pies in different ways. Enjoy experimenting with flavors and sharing your creations. Happy baking!

WANT TO SAVE THIS RECIPE?

Fall is here, and so is the craving for sweet treats! If you love pumpkin spice, you’ll adore these Pumpkin Spice Whoopie Pies. They are soft, fluffy, and filled with rich cream cheese frosting. In this post, I’ll share simple steps for making this tasty dessert. Whether you’re a baking pro or a novice, you’ll find tips and tricks to make these pies perfect every time. Let’s dive in!

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Ingredients

List of Ingredients for Pumpkin Spice Whoopie Pies

To make these tasty whoopie pies, gather these ingredients:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1 teaspoon ground nutmeg

– 1/2 teaspoon ground ginger

– 1/2 teaspoon salt

– 1 cup granulated sugar

– 1/2 cup packed brown sugar

– 1 cup pumpkin puree (canned or homemade)

– 1/2 cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

Ingredients for Cream Cheese Filling

For the creamy filling, you will need:

– 8 ounces cream cheese, at room temperature

– 1/2 cup unsalted butter, at room temperature

– 4 cups powdered sugar

– 1 teaspoon vanilla extract

– Pinch of salt

Ingredient Substitutions

You can easily swap some ingredients if needed:

– Use whole wheat flour for a healthier option.

– Substitute coconut oil for vegetable oil.

– Applesauce can replace half the oil for less fat.

– Use dairy-free cream cheese for a vegan filling.

– Maple syrup can stand in for granulated sugar if you want.

These substitutions allow you to tailor the recipe to your taste. Feel free to mix and match based on what you have!

Step-by-Step Instructions

Preparation of the Cookie Dough

First, heat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, mix these dry ingredients:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1 teaspoon ground nutmeg

– 1/2 teaspoon ground ginger

– 1/2 teaspoon salt

Whisk them together well and set aside. In a large bowl, combine these wet ingredients:

– 1 cup granulated sugar

– 1/2 cup packed brown sugar

– 1 cup pumpkin puree

– 1/2 cup vegetable oil

Mix until smooth. Now, add in 2 large eggs, one at a time. Beat well after each egg. Finally, stir in 1 teaspoon vanilla extract. Gradually add the dry mix to the wet mix. Stir until just combined. Don’t overmix; lumps are okay.

Baking the Whoopie Pies

Now, use a tablespoon or cookie scoop to drop the dough onto your prepared baking sheet. Space them about 2 inches apart. Bake for 12 to 15 minutes. They should spring back when lightly touched. Let the pies cool on the sheet for a few minutes. Then, move them to a wire rack to cool completely.

Making the Cream Cheese Filling

While the cookies cool, let’s make the filling. In a mixing bowl, beat together:

– 8 ounces cream cheese, softened

– 1/2 cup unsalted butter, softened

Mix until smooth and creamy. Gradually add in:

– 4 cups powdered sugar

– 1 teaspoon vanilla extract

– A pinch of salt

Beat until fluffy and well combined. This will be your sweet cream filling.

Assembling the Whoopie Pies

Once the cookies are cool, take one cookie and spread a generous tablespoon of filling on its flat side. Top it with another cookie, flat side down. Gently press them together to make a sandwich. Repeat this with all cookies. For a fun touch, dust with powdered sugar or a sprinkle of cinnamon. Enjoy your homemade pumpkin spice whoopie pies!

Tips & Tricks

Achieving the Perfect Texture

To get the best texture for your Pumpkin Spice Whoopie Pies, several key points matter. First, be gentle when mixing. Overmixing can lead to tough pies. Mix just until wet and dry ingredients combine. Second, use room-temperature ingredients. This helps the batter blend smoothly. Third, keep an eye on baking time. Every oven is unique, so start checking at the 12-minute mark. The pies should spring back when touched.

Common Mistakes to Avoid

Avoid these common pitfalls for perfect Whoopie Pies. First, don’t skip the measuring. Accurate measurements ensure the right balance of flavors and textures. Second, use fresh spices. Old spices lose their flavor, making your pies taste flat. Third, don’t rush the cooling process. Letting the cookies cool on the sheet for a few minutes helps them set. Skipping this step can lead to messy filling.

Best Tools and Equipment for Baking

Having the right tools makes baking easier and more fun. Here are some must-haves for making these pies:

– Mixing bowls (one large, one medium)

– Electric mixer for creamy filling

– Baking sheets lined with parchment paper

– Cookie scoop for even portions

– Cooling rack to let cookies cool properly

Using these tools helps you stay organized and keep your kitchen tidy. Plus, they make baking a breeze!

Variations

Gluten-Free Pumpkin Spice Whoopie Pies

You can make gluten-free pumpkin spice whoopie pies. Just swap regular flour for gluten-free flour. Use a blend that works well for baking. This keeps the pies soft and tasty. You may need to adjust baking time slightly. Keep an eye on them as they bake.

Alternative Fillings

Want to switch things up? Try different fillings! You can use vanilla, maple, or even chocolate. Each filling gives a unique flavor. Vanilla adds a classic taste. Maple brings a sweet twist. Chocolate fills your pie with richness. Mix and match to find your favorite!

Seasonal Variations

Fall is a great time to get creative! Add nuts like walnuts or pecans for crunch. Dried fruits like cranberries or raisins can bring a sweet surprise. These additions make your whoopie pies even more special. They also add great texture and flavor. Feel free to experiment and enjoy!

Storage Info

How to Store Whoopie Pies

To keep your whoopie pies fresh, place them in an airtight container. This will lock in moisture and flavor. If you stack them, put parchment paper between layers. This prevents them from sticking together. Store them at room temperature for up to three days. If you live in a humid area, consider the fridge.

Freezing Instructions

Freezing whoopie pies is a great option for longer storage. Start by placing the cooled pies in a single layer on a baking sheet. Freeze them for about two hours. Once they are firm, transfer them to a freezer bag. Press out as much air as possible. They can stay frozen for up to three months. When you’re ready, let them thaw in the fridge overnight.

Shelf Life and Freshness Tips

Whoopie pies stay fresh for three days at room temperature. If stored in the fridge, they last about a week. After freezing, consume them within a month for the best taste. Always check for any signs of spoilage before eating. If they look or smell off, it’s best to toss them. Enjoy your tasty fall delight!

FAQs

What is the best way to make pumpkin puree?

The best way to make pumpkin puree is simple. Start with a small pumpkin, often called a sugar pumpkin. Cut it in half and remove the seeds. Place the halves cut side down on a baking sheet. Roast it in the oven at 350°F (175°C) for about 45 minutes, or until soft. Let it cool, then scoop out the flesh and blend until smooth. This homemade puree is fresh and tasty. You can also use canned puree, but make sure it is 100% pumpkin.

Can I make these whoopie pies ahead of time?

Yes, you can make whoopie pies ahead of time. Bake the cookies and let them cool completely. Store them in an airtight container. You can make the cream cheese filling a day before. Just keep it in the fridge. Assemble the pies the day you want to serve them. This keeps the cookies soft and the filling fresh.

How can I make my whoopie pies less sweet?

To make less sweet whoopie pies, cut back on the sugars. Use only 3/4 cup of each sugar instead of a full cup. You can also add a pinch of salt to balance the flavors. Adding spices like more cinnamon or nutmeg can enhance taste without extra sugar.

What can I serve with pumpkin spice whoopie pies?

Pumpkin spice whoopie pies go well with many drinks. A warm cup of coffee or hot chocolate pairs nicely. You can also serve them with a scoop of vanilla ice cream for a special treat. If you want a festive touch, add whipped cream and a sprinkle of cinnamon on top.

We explored the delightful world of pumpkin spice whoopie pies. You learned the key ingredients, how to prepare and bake them, and tips for great results. We also discussed fun variations and how to store your treats.

Now, you can confidently make these tasty pies in different ways. Enjoy experimenting with flavors and sharing your creations. Happy baking!

To make these tasty whoopie pies, gather these ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 cup pumpkin puree (canned or homemade) - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract For the creamy filling, you will need: - 8 ounces cream cheese, at room temperature - 1/2 cup unsalted butter, at room temperature - 4 cups powdered sugar - 1 teaspoon vanilla extract - Pinch of salt You can easily swap some ingredients if needed: - Use whole wheat flour for a healthier option. - Substitute coconut oil for vegetable oil. - Applesauce can replace half the oil for less fat. - Use dairy-free cream cheese for a vegan filling. - Maple syrup can stand in for granulated sugar if you want. These substitutions allow you to tailor the recipe to your taste. Feel free to mix and match based on what you have! First, heat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, mix these dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt Whisk them together well and set aside. In a large bowl, combine these wet ingredients: - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 cup pumpkin puree - 1/2 cup vegetable oil Mix until smooth. Now, add in 2 large eggs, one at a time. Beat well after each egg. Finally, stir in 1 teaspoon vanilla extract. Gradually add the dry mix to the wet mix. Stir until just combined. Don’t overmix; lumps are okay. Now, use a tablespoon or cookie scoop to drop the dough onto your prepared baking sheet. Space them about 2 inches apart. Bake for 12 to 15 minutes. They should spring back when lightly touched. Let the pies cool on the sheet for a few minutes. Then, move them to a wire rack to cool completely. While the cookies cool, let’s make the filling. In a mixing bowl, beat together: - 8 ounces cream cheese, softened - 1/2 cup unsalted butter, softened Mix until smooth and creamy. Gradually add in: - 4 cups powdered sugar - 1 teaspoon vanilla extract - A pinch of salt Beat until fluffy and well combined. This will be your sweet cream filling. Once the cookies are cool, take one cookie and spread a generous tablespoon of filling on its flat side. Top it with another cookie, flat side down. Gently press them together to make a sandwich. Repeat this with all cookies. For a fun touch, dust with powdered sugar or a sprinkle of cinnamon. Enjoy your homemade pumpkin spice whoopie pies! To get the best texture for your Pumpkin Spice Whoopie Pies, several key points matter. First, be gentle when mixing. Overmixing can lead to tough pies. Mix just until wet and dry ingredients combine. Second, use room-temperature ingredients. This helps the batter blend smoothly. Third, keep an eye on baking time. Every oven is unique, so start checking at the 12-minute mark. The pies should spring back when touched. Avoid these common pitfalls for perfect Whoopie Pies. First, don't skip the measuring. Accurate measurements ensure the right balance of flavors and textures. Second, use fresh spices. Old spices lose their flavor, making your pies taste flat. Third, don’t rush the cooling process. Letting the cookies cool on the sheet for a few minutes helps them set. Skipping this step can lead to messy filling. Having the right tools makes baking easier and more fun. Here are some must-haves for making these pies: - Mixing bowls (one large, one medium) - Electric mixer for creamy filling - Baking sheets lined with parchment paper - Cookie scoop for even portions - Cooling rack to let cookies cool properly Using these tools helps you stay organized and keep your kitchen tidy. Plus, they make baking a breeze! {{image_4}} You can make gluten-free pumpkin spice whoopie pies. Just swap regular flour for gluten-free flour. Use a blend that works well for baking. This keeps the pies soft and tasty. You may need to adjust baking time slightly. Keep an eye on them as they bake. Want to switch things up? Try different fillings! You can use vanilla, maple, or even chocolate. Each filling gives a unique flavor. Vanilla adds a classic taste. Maple brings a sweet twist. Chocolate fills your pie with richness. Mix and match to find your favorite! Fall is a great time to get creative! Add nuts like walnuts or pecans for crunch. Dried fruits like cranberries or raisins can bring a sweet surprise. These additions make your whoopie pies even more special. They also add great texture and flavor. Feel free to experiment and enjoy! To keep your whoopie pies fresh, place them in an airtight container. This will lock in moisture and flavor. If you stack them, put parchment paper between layers. This prevents them from sticking together. Store them at room temperature for up to three days. If you live in a humid area, consider the fridge. Freezing whoopie pies is a great option for longer storage. Start by placing the cooled pies in a single layer on a baking sheet. Freeze them for about two hours. Once they are firm, transfer them to a freezer bag. Press out as much air as possible. They can stay frozen for up to three months. When you're ready, let them thaw in the fridge overnight. Whoopie pies stay fresh for three days at room temperature. If stored in the fridge, they last about a week. After freezing, consume them within a month for the best taste. Always check for any signs of spoilage before eating. If they look or smell off, it’s best to toss them. Enjoy your tasty fall delight! The best way to make pumpkin puree is simple. Start with a small pumpkin, often called a sugar pumpkin. Cut it in half and remove the seeds. Place the halves cut side down on a baking sheet. Roast it in the oven at 350°F (175°C) for about 45 minutes, or until soft. Let it cool, then scoop out the flesh and blend until smooth. This homemade puree is fresh and tasty. You can also use canned puree, but make sure it is 100% pumpkin. Yes, you can make whoopie pies ahead of time. Bake the cookies and let them cool completely. Store them in an airtight container. You can make the cream cheese filling a day before. Just keep it in the fridge. Assemble the pies the day you want to serve them. This keeps the cookies soft and the filling fresh. To make less sweet whoopie pies, cut back on the sugars. Use only 3/4 cup of each sugar instead of a full cup. You can also add a pinch of salt to balance the flavors. Adding spices like more cinnamon or nutmeg can enhance taste without extra sugar. Pumpkin spice whoopie pies go well with many drinks. A warm cup of coffee or hot chocolate pairs nicely. You can also serve them with a scoop of vanilla ice cream for a special treat. If you want a festive touch, add whipped cream and a sprinkle of cinnamon on top. We explored the delightful world of pumpkin spice whoopie pies. You learned the key ingredients, how to prepare and bake them, and tips for great results. We also discussed fun variations and how to store your treats. Now, you can confidently make these tasty pies in different ways. Enjoy experimenting with flavors and sharing your creations. Happy baking!

Pumpkin Spice Whoopie Pies

Indulge in the flavors of fall with these delightful Pumpkin Spice Whoopie Pies! This easy recipe combines the warmth of pumpkin and spices with a creamy cream cheese filling that will impress your family and friends. Perfect for gatherings or a cozy treat at home, these whoopie pies are a seasonal favorite. Click through to discover the simple steps to create this delicious dessert and bring a taste of autumn to your kitchen!
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Ingredients
  

2 Tassen Allzweckmehl

1 Teelöffel Backpulver

1 Teelöffel Natron

1 Teelöffel Zimt, gemahlen

1 Teelöffel Muskatnuss, gemahlen

1/2 Teelöffel Ingwer, gemahlen

1/2 Teelöffel Salz

1 Tasse Kristallzucker

1/2 Tasse brauner Zucker, fest gepackt

1 Tasse Kürbispüree (aus der Dose oder selbstgemacht)

1/2 Tasse Pflanzenöl

2 große Eier

1 Teelöffel Vanilleextrakt

Für die Frischkäsefüllung:

8 Unzen Frischkäse, zimmerwarm

1/2 Tasse ungesalzene Butter, zimmerwarm

4 Tassen Puderzucker

1 Teelöffel Vanilleextrakt

Prise Salz

Instructions
 

Heize den Ofen auf 350°F (175°C) vor und lege ein Backblech mit Backpapier aus.

    In einer mittelgroßen Schüssel, verquirle das Allzweckmehl, Backpulver, Natron, Zimt, Muskatnuss, Ingwer und Salz gut miteinander. Stelle die Mischung beiseite.

      In einer großen Schüssel, schlage den Kristall- und braunen Zucker, das Kürbispüree und das Pflanzenöl zusammen, bis die Mischung eine glatte Konsistenz erreicht. Füge nacheinander die Eier hinzu und schlage gut nach jeder Zugabe. Rühre den Vanilleextrakt ein.

        Füge allmählich die trockenen Zutaten zu der feuchten Mischung hinzu, und rühre, bis alles gerade kombiniert ist. Vermeide es zu übermixen.

          Verwende einen Esslöffel oder einen Keksportionierer, um die Teigmischung auf das vorbereitete Backblech zu geben, und lasse dabei etwa 5 cm Abstand zwischen den Portionen.

            Backe die Whoopie Pies für 12-15 Minuten oder bis sie beim leichten Drücken wieder nachgeben. Lass sie einige Minuten auf dem Backblech abkühlen, bevor du sie auf einem Kuchengitter vollständig auskühlen lässt.

              Während die Kekse abkühlen, bereite die Frischkäsefüllung vor. In einer Rührschüssel, schlage den zimmerwarmen Frischkäse und die Butter zusammen, bis die Mischung glatt und cremig ist. Füge nach und nach den Puderzucker, den Vanilleextrakt und eine Prise Salz hinzu und rühre, bis die Füllung schön fluffig und gut kombiniert ist.

                Sobald die Kekse vollständig abgekühlt sind, verteile einen großzügigen Esslöffel der Frischkäsefüllung auf die flache Seite eines Kekses und „sandwich“ ihn mit einem anderen Keks. Wiederhole den Vorgang, bis alle Pies zusammengesetzt sind.

                  Vorbereitungszeit: 20 Minuten | Gesamtzeit: 1 Stunde | Portionen: 12

                    - Präsentationstipps: Arrangiere die Whoopie Pies auf einer dekorativen Platte und bestäube sie mit Puderzucker für einen festlichen Touch. Optional kannst du sie mit einem Hauch Zimt garnieren oder einen kleinen Schuss Karamellsauce für eine zusätzliche geschmackliche Note hinzufügen!

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