Shine Food
Sweet Spot: Pumpkin Whoopie Pies
A classic cream-filled cake gets a pumpkin twist in this recipe for Pumpkin Whoopie Pies from Every Day with Rachael Ray editor-in-chief Silvana Nardone; it's a fun spin on the original chocolate dessert.
Smart Moves
Scoop flour with a dry-measure cup and level off with the back of a knife.
Use canned 100% pure pumpkin-not pumpkin pie filling, which is sweetened and spiced.
Use a small ice cream scoop to portion the batter evenly.
Mix dry ingredients on low speed to prevent a dust storm.
Freeze the finished pies for up to three days.
Get the recipe for Pumpkin Whoopie Pies »
By Silvana Nardone and Christina Stanley-Salerno | Photography by Stephen Scott Gross
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