Pumpkin Nutella Whoopie Pies

Pumpkin Nutella Whoopie Pies

I made these right before I went to America on vacation since I’m impatient and didn’t want to wait any more for pumpkin flavored items. I love pumpkin so much I should be orange! I dedicated several newsletters to pumpkin already this year and profiled a few of the tasty items I sampled while on vacation.

Pumpkin Nutella Whoopie Pies

I love how Culinary Concoctions by Peabody had the genius idea of adding malted milk powder to these. It’s a nice change instead of always pairing cream cheese and pumpkin together. That leads me to another ingredient that I’m excited to pair with pumpkin. I’m actually pretty excited that I finally got my hands on some Trader Joe’s Cookie Butter. I’m probably the last food blogger on the planet to get my hands on something speculoos but I’ve got some great ideas bouncing around in my head.

Pumpkin Nutella Whoopie Pies

The good news is that the Lotus brand is finally available in the UK at Waitrose! Maybe one day to make it fair the UK will have something that the rest of the food blogging world is desiring.

Pumpkin Nutella Whoopie Pies

Yield: 24 mini pies

Pumpkin Nutella Whoopie Pies

Ingredients

Cake

3 cups plain flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1/3 cup malted milk powder

2 tbs cinnamon

1 tsp ground ginger

1/2 tsp ground fresh nutmeg

2 cups dark brown sugar, packed

1 cup vegetable oil

3 cups pumpkin puree

2 eggs

1 tsp vanilla

Malted Nutella Filling:

1 cup Nutella

1/2 cup shortening (Crisco or Trex)

2 1/2 cups icing sugar

4 tbs malted milk powder

1 tsp vanilla

milk, as needed

Instructions

  1. Preheat the oven to 350 F/180 C and grease a whoopie pie pan or line a cookie sheet with parchment paper.
  2. In a small bowl whisk together the four, salt, baking soda, baking powder, malt powder and spices. Set aside.
  3. In a large bowl whisk together the oil and sugar. Whisk in the pumpkin, eggs and vanilla until combined. Pour in the flour and stir until combined.
  4. Pipe the batter into the prepared whoopie pie tins or scoop onto a cookie sheet with space between each round. Bake for 10-12 minutes until pies are golden brown.
  5. Make the filling. In the bowl of an electric mixer beat together the Nutella and shortening until combined. Add in the icing sugar 1/2 cup at a time beating slowly. Add in the malt and vanilla. Add milk as needed to achieve a fluffy frosting consistency.
  6. Once the whoopies are cooled match up similar sized cakes and sandwich them with the malted Nutella filling.

Notes

I made half of this recipe and used pumpkin pie spice instead of the individual spices listed.

http://www.americancupcakeabroad.com/whoopie-pies/pumpkin-nutella-whoopie-pies

adapted from Culinary Concoctions by Peabody

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5 Comments

  1. Yum! I tried the trader joes speculoos but didn’t really like it – not a patch on nutella!

  2. Looks delish! Ooh, I have the lotus brand that I lugged back from America this summer; I guess it was a bit of a waste of precious-suitcase-space now that I can get it in Waitrose! It’s so strange, they’re selling Libby’s Canned Pumpkin too, maybe they’ll stock hershey’s kisses soon… :)

  3. looks wonderful. I always find your recipes inspirational. I love baking and I’m going to try these

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