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Honey Pot Whoopie Pies

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Ingredients

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For the cakes

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup honey
  • 1 large egg
  • ¾ cup pumpkin purée
  • 1 tsp vanilla extract

Honey cream cheese frosting

  • 8 oz cream cheese, softened
  • ½ cup (1 stick) salted butter, softened
  • ¼ cup honey (add a little more if you like extra sweetness)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Toppings

  • Melted white chocolate
  • Colorful nonpareils
  • Royal icing bees

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a large bowl, beat butter, brown sugar, and honey until light and fluffy. Add the egg, pumpkin purée, and vanilla, mixing until smooth. Stir in the dry ingredients until just combined, don’t overmix.
  3. Scoop the batter by tablespoons onto the prepared baking sheets, spacing about 2 inches apart. Keep them small so they bake evenly. Bake for 10–12 minutes, or until set and slightly springy to the touch. Cool completely before decorating.
  4. Drizzle melted white chocolate over half of the cooled whoopie bites. While the chocolate is still wet, sprinkle with nonpareils and place a royal icing bee on top. Set aside to harden.
  5. Beat the cream cheese and butter together until smooth and fluffy. Add honey and vanilla, mixing well. Gradually beat in the powdered sugar until creamy and spreadable. If you want it firmer, chill for 15 minutes before piping.
  6. Pipe a swirl of honey cream cheese frosting onto the plain whoopie bites. Top each with a decorated whoopie bite to make little sandwiches.

Find it online: https://lifeandsprinkles.com/honey-pot-whoopie-pies/

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