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Hallowe'en pumpkin whoopie Pies

These buttery spiced whoopie pies make a perfect sweet hallowe’en treat.

Posted: 15 October 2012
by Fiona McKim


125g butter, soft
200g soft dark brown sugar
1 egg
140g canned pumpkin purée
340g self-raising flour
2 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp ground ginger
1 tsp baking powder
1⁄2 tsp salt
250ml plain yoghurt
100ml hot (not boiling) water
200g cream cheese
125g butter, soft
400g icing sugar
200g fondant icing sugar, plus 3 tbsp extra
Juice of 1 small orange
Green, orange and red food colouring pastes
2 chocolate sticks


Preheat the oven to 180 ̊C (gas mark 4). Cream the butter and sugar until light and creamy. add the egg and pumpkin purée and mix again. Sift in the flour, spices and baking powder and add the salt and yoghurt. Beat well. Whisk in the hot water.

Dollop a large spoonful of the mixture into each hole of a greased whoopie pie pan. allow to stand for 10 minutes, then bake for 10 minutes. Allow the pies to cool slightly before turning out onto a wire rack.

To make the filling, whisk the cream cheese, butter and icing sugar until light and creamy. Remove 4 tbsp of the mixture, mix in a drop of green food colouring, cover and set aside. Pipe swirls of the remaining filling onto 12 of the pie halves. set aside.

To decorate, mix the 200g icing sugar, orange juice and a few dots of orange colouring until glossy then use to cover the remaining pie halves. When the icing has set, make up the 3 tbsp of icing sugar into dark orange icing and pipe five thin lines extending from the middle of each pie.

Pipe the green filling into green leaves and a curly stem on top of each pie. Cut each chocolate stick into 6 pieces and stick in the middle to look like stalks. sandwich the halves together to finish the pies.

Adapted from Halloween Treats by Annie Rigg (£9.99, Ryland Peters & Small)

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