Easy Recipe Finder
Recipe Feeder
Makes about 2 dozen
For the cake:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract
For the filling:
4 ounces (1/2 cup or 1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
Preliminaries: Heat oven to 350 degrees. Line two baking sheets with
parchment paper or use a silicone baking mat.
Mix dry ingredients: In a large bowl, whisk together flour, cinnamon,
baking powder, baking soda, salt, ginger and nutmeg. Set aside.
Make pumpkin mixture: In a separate bowl, whisk granulated sugar,
dark brown sugar and oil together. Add pumpkin puree and whisk to
combine thoroughly. Add eggs and vanilla and whisk until combined.
Make the batter: Gradually add flour mixture to pumpkin mixture and
whisk until combined.
Bake the cakes: Use a small cookie scoop or a large spoon to drop a rounded,
heaping tablespoon of the dough (or a level, 2-tablespoon scoop of dough)
onto the prepared baking sheets, about 1 inch apart. Bake 10-12 minutes,
when cakes are just starting to crack on top and a toothpick inserted into
the center comes out clean. Cakes should be firm when touched.
Remove from the oven and cool completely on a rack.
Make the filling: Beat butter on medium speed until smooth with no visible lumps,
about 3 minutes. Add cream cheese and beat until smooth and combined,
about 2 minutes. Add confectioners' sugar a little at a time,
then add maple syrup and vanilla and beat until smooth.
Assemble the pies: Turn half of the cooled cakes upside down.
Pipe or spoon the filling (about a tablespoon) onto that half.
Place another cake, flat side down, on top of the filling.
Press down slightly so that the filling spreads to the edges of the cake.
Repeat until all the cakes are used.
Presentation: Chill for about 30 minutes before serving.
Source: Cleveland Plain Dealer newspaper, February 08, 2011
For the cake:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract
For the filling:
4 ounces (1/2 cup or 1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
Preliminaries: Heat oven to 350 degrees. Line two baking sheets with
parchment paper or use a silicone baking mat.
Mix dry ingredients: In a large bowl, whisk together flour, cinnamon,
baking powder, baking soda, salt, ginger and nutmeg. Set aside.
Make pumpkin mixture: In a separate bowl, whisk granulated sugar,
dark brown sugar and oil together. Add pumpkin puree and whisk to
combine thoroughly. Add eggs and vanilla and whisk until combined.
Make the batter: Gradually add flour mixture to pumpkin mixture and
whisk until combined.
Bake the cakes: Use a small cookie scoop or a large spoon to drop a rounded,
heaping tablespoon of the dough (or a level, 2-tablespoon scoop of dough)
onto the prepared baking sheets, about 1 inch apart. Bake 10-12 minutes,
when cakes are just starting to crack on top and a toothpick inserted into
the center comes out clean. Cakes should be firm when touched.
Remove from the oven and cool completely on a rack.
Make the filling: Beat butter on medium speed until smooth with no visible lumps,
about 3 minutes. Add cream cheese and beat until smooth and combined,
about 2 minutes. Add confectioners' sugar a little at a time,
then add maple syrup and vanilla and beat until smooth.
Assemble the pies: Turn half of the cooled cakes upside down.
Pipe or spoon the filling (about a tablespoon) onto that half.
Place another cake, flat side down, on top of the filling.
Press down slightly so that the filling spreads to the edges of the cake.
Repeat until all the cakes are used.
Presentation: Chill for about 30 minutes before serving.
Source: Cleveland Plain Dealer newspaper, February 08, 2011
