cream cheese filling

Your next tailgating party needs these pumpkin spice whoopie pies from Delish.com.

Pumpkin Whoopie Pies

c. all-purpose flour

pumpkin pie spice

kosher salt

baking powder

baking soda

brown sugar

c. vegetable oil

pumpkin puree (about 2

eggs

cream cheese, softened

c. sugar

maple syrup

OMG these are so easy to make and taste delish. Made mini bites and used piping bag to fill. thanks for the great recipe. No more messy pumpkin rolls for me🙌🙌🙌🙌🙌

Great recipe! They came out perfect and tasted so good!!

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You'll Be Making These Pumpkin Whoopie Pies ALLLL Fall Long

This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You&#x27;ll definitely want a second slice!

Cream Cheese-Filled Pumpkin Bread

pumpkin puree

light brown sugar, packed

sugar

liquid-state coconut oil (canola or vegetable may be substituted)

sour cream (lite is okay;

vanilla extract

cinnamon

nutmeg

all-purpose flour

salt,

cheese

Preheat oven to 350F. Spray one 9×5-inch loaf...

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

In a large bowl, add the the first...

In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.

Add the flour, baking powder, baking soda, optional...

Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.

Turn about two-thirds of the batter out into...

Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

In a large bowl, add all the filling...

In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.

Evenly pour filling mixture over the bread, smoothing...

Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

Top filling with remaining pumpkin bread batter, smoothing...

Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.

Bake for about 48 minutes or until the...

Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. *

Allow bread to cool in pan for about...

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or...

Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.

Please note that sweetened condensed milk was used in this recipe. It is often confused with evaporated milk, so double check before you begin this recipe.

Oreo Peanut Butter Pie Cups

Oreo ‘Double Stuf’ cookies (divided)

heavy cream

cream cheese (at room temperature)

peanut butter

condensed milk

Place 8 cookies in a zip-top bag and crush them to fine crumbs with a rolling pin; divide crumbs between four 7.5 ounce dessert cups, about 3 tablespoons per cup.

In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.

Place the cream cheese and peanut butter in a mixing bowl and beat until smooth. Add 7 ounces sweetened condensed milk and beat again. Fold in half of the whipped cream. Spoon or pipe the mixture over the cookie crumbs in the dessert cups.

Fold in the remaining 1 tablespoon condensed milk with the whipped cream. Spoon or pipe the cream over the filling in each cup. Garnish each cup with 1 whole chocolate sandwich cookie.

A smooth, luxurious Cream Cheese Crêpes Filling made in only 5 minutes with 4 ingredients. Perfect to elevate your crêpes for any occasion.

Cream Cheese Crêpe Filling

g cream cheese (preferably Philadelphia)

60 g powdered icing sugar (confectioners’ sugar)

240 ml double cream (heavy cream)

Whip the cream cheese, icing sugar, and vanilla together. Into a medium-sized mixing bowl add the cream cheese, and vanilla extract and sift in the powdered icing sugar.Using hand-held electric beaters, beat on medium speed until smooth.

Add in cream and whip. Pour the cream into the mixture and beat again until thickened and soft peaks form when the beaters are lifted out of the mixture.Refrigerate until ready to serve.

Made crepes for breakfast this morning.  Used your recipe, Emma, for the cream cheese crepe filling.  So smooth and creamy!  Mixed it up in my KitchenAid.  I was a little concerned that the heavy cream would not whip up but happily my fears were erased as it whipped into creamy deliciousness!   Substituted almond extract for the vanilla as I use canned cherry pie filling and the cherry/ almond combo is a winner.  Thanks for sharing!

Love this simple recipe, so easy and delicious. Served with my crepes over the weekend and loved dunking all the fruit in it! Thanks for the fab recipe.

Top 4 cream cheese filling recipes from across the web

The most viewed cream cheese filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Whoopie Pies

Cream Cheese-Filled Pumpkin Bread

Oreo Peanut Butter Pie Cups

Cream Cheese Crêpe Filling

Top 4 cream cheese filling recipes from across the web

The most viewed cream cheese filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Whoopie Pies

Cream Cheese-Filled Pumpkin Bread

Oreo Peanut Butter Pie Cups

Cream Cheese Crêpe Filling

The most viewed cream cheese filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine