I used this recipe with a Pumpkin and Leaf Whoopie Pie pan. I loved the flavor but in order to get it to work with the pan (expand into the cracks and crevices) I had to tweak it a bit. At first I just tried adding water to thin it out. This worked but after sitting overnight they got sticky. Next I tried using a frosting bag and tip so I could manually fill the cracks/crevices. This worked but since the batter doesn't really spread you could see every piped row in the finished product. This sort of took away from the leaf/pumpkin look. Next I tried using a tiny bit of water to thin it just a little (I made it so that the consistency was somewhere between cake batter and cookie dough but closer to cookie dough) and used the frosting bag and it worked perfectly!! I still have a hint of lines on some of them but mostly gone! They taste fantastic and look great.
Also - I used the cream cheese frosting recipe I found on this site. It is perfect!
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I used this recipe with a Pumpkin and Leaf Whoopie Pie pan. I loved the flavor but in order...