MINI PUMPKIN WHOOPIE PIES

with chai buttercream

SIMPLE | QUICK | NO CHILL!

YOU'LL LOVE THESE COOKIES BECAUSE THEY'RE...

- easy to make - perfectly bite-sized - filled with spiced Masala chai buttercream - a great dessert for autumn!

INGREDIENTS

- flour - baking powder & soda - salt - pumpkin pie spice - cinnamon, ginger, cardamom, & cloves - oil - brown & powdered sugar - pumpkin - eggs - vanilla - butter - milk - black tea

01 MIX UP THE BATTER

1. Whisk together the flour, baking powder, baking soda, salt, & spices. 2. Whisk the oil, brown sugar, pumpkin, eggs, & vanilla. 3. Combine the wet & dry ingredients together.

02 BAKE THE COOKIES

1. Scoop the batter onto parchment paper. 2. Bake at 350°F until they're cooked through. 3. Let them cool completely.

03 MAKE THE BUTTERCREAM

1. Beat the butter, powdered sugar, & spices. 2. Add the milk tea. 3. Whip until the buttercream is nice and fluffy.

04 ASSEMBLE THE PIES

1. Once the whoopie pies are cool, pipe buttercream on half. 2. Place the other half of the whoopie pies on top of the buttercream. 3. Enjoy!

PRO TIP!

To get an intense tea flavor in the buttercream, you'll want to infuse milk with black tea. Let it cool & add it to the buttercream.

THE SECRET TO PREVENTING FLAT WHOOPIE PIES?

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USE FRESH BAKING POWDER/SODA & AVOID OVER-BEATING THE BATTER! THEY'LL COME OUT PERFECT EVERY TIME.

STORING LEFTOVERS

To store leftover whoopie pies, place them in an airtight container lined with parchment paper. Store at room temp for 3 days.

HEY, I'M SARA LYNN!

At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. We invite you to gather around our table, share a bottle of wine, and enjoy each other’s company. Pull up a chair and and stay a while!