As holidays are a usual time of the year where we have time to make some ordinary and extraordinary meals including desserts, we all know something about Halloween and the fact most meals are based on one main ingredient pumpkin. Pumpkin presents traditional Halloween flavor in the USA with increasing popularity in the UK and many other countries all over the world.

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Recipes are outnumbering but there is one specific and very popular how among the children also among world of adults. It is pumpkin spice moon pie also known as whoopie pie and it ridiculously reminds with its shape to whoopee cushion no matter what variation of the recipe is about. This time we will stick closely to the original recipe which everybody may transform according to their favorite tastes, spices or surrounding ingredients.

Closest Original Recipe of pumpkin spice moon pie

This is also a great alternative to a pumpkin pie coming in form of about 8 to 10 little whoopie pies. Special sponge and delicious taste comes from the great pumpkin puree part. While first making a sponge part of this delicious little pies you will need to mix around 120ml of sunflower oil, 200g of soft brown sugar and 1/2tsp of vanilla essence. After that, you may add 1 large egg and 100ml of pumpkin puree until you get one nicely integrated liquid mix. Other mix of ingredients you have to make is the powdering one which is consisted of 250g of plain flour, 1/2 tsp of baking powder, ½ tsp of salt, ½ tsp of bicarbonate of soda, 1tsp of ground ginger and 1tsp of ground cinnamon.

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After mixing this all together you will add it to the liquid mixture until you get a nice even form, use the medium speed to achieve the best quality of this beautiful sponge batter. Preparation for baking is based on little round forms of 3-5cm in diameter keeping them around 3cm apart because they will spread during cooking.

Bake them for 10 to 13 minutes until you notice nice gold color and bounce back when you lightly touch them. The filling part consists of 85g of softened butter, 150g of icing sugar, 80g of full-fat cream cheese and 100g of vanilla marshmallow fluff. The speed of mixer should be high while mixing first three ingredients but when adding marshmallow fluff be gentle until you get nice and even fluffy filling. This should stay in the fridge for 30 to 40 minutes.

Ending part is about connecting sponge parts and filling where about one full tablespoon of filling should be spread on the flat side of the down sponge part while sticking another sponge part on the top also with a flat side to filling. If you prefer you may dust them with some icing sugar while serving.

Endless variations

Once you master this recipe you will see there is no end to their transformation, from chocolate ones, caramel flavor, oreo chocolate flavor, meyer lemon, raspberry to good old peanut butter flavor. And guess what, you don’t even need a fork to eat them!