Pumpkin Moon Pies

Pumpkin Moon Pies

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 1   Average: 5/5]

These Pumpkin Moon Pies are the perfect fall dessert. They are great for Halloween, Thanksgiving or anytime. Make sure to use pure pumpkin puree and not pumpkin pie filling. 

  • Cakes:
  • 1/2 Cup Unsalted Butter (Melted)
  • 1 1/2 Cups Unbleached Flour
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Tablespoon Ground Cinnamon
  • 1 1/2 Teaspoons Ground Ginger
  • 1 1/2 Teaspoons Ground Cloves
  • 1 Cup Brown Sugar
  • 1 1/2 Cups Pumpkin Puree (Chilled)
  • 1 Lightly Beaten Large Egg
  • 2 Teaspoons Vanilla Extract
  • Cream Cheese Frosting:
  • 1 1/2 Cups Powdered Sugar
  • 6 Ounces Cream Cheese (Softened)
  • 2 Teaspoons Vanilla Extract
  1. To Make The Cakes:
  2. Preheat your oven to 350 degrees.
  3. Line rimmed baking sheet with parchment paper.
  4. In a large-size bowl combine flour, kosher salt, baking powder, baking soda, cinnamon, ginger, and cloves.
  5. In another large-size bowl mix together brown sugar and butter. Add chilled pumpkin puree, egg, and vanilla. Mix until well combined.
  6. Slowly fold dry ingredients into wet ingredients and combine until just combined.
  7. Using an ice cream scoop, scoop mixture onto parchment paper lined baking sheet. Make sure to space cookies 1 inch apart.
  8. Place in oven and bake for 15 minutes until tops have darkened slightly and have just cracked. Remove from oven and cool completely.
  9. While cookies are cooling, make cream cheese frosting. In a large-size bowl whip together cream cheese, vanilla, and powdered sugar. You will want frosting to get smooth. If you want frosting sweeter add a bit more powdered sugar.
  10. With a spatula spread frosting on flat part of half cakes. Place unfrosted tops onto frosted bottoms.
  11. Transfer completed moon pies onto large-size plate. Place in refrigerator for 30 minutes.
  12. Makes 6
  13. “Work With What You Got”
  14. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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