make: pumpkin moon pies

Although it has been in the 90's here in Southern Oregon, I can't stop dreaming of Fall!  I think if I share some of my favorites for autumn maybe it will get here faster. dang-it please get here faster.  Luckily Carly is hanging out sharing a yummy little recipe to help my fall-loving-self get in the mood!

Carly writes over at Lipgloss & Crayons. She is an elementary school teacher, a newlywed, a Christian, and a fashion lover. On her blog you will find crafts, recipes, beauty tips, and fashion obsessions plus a little info about her life in the City of Angels.

I love this time of year, when the weather starts to cool and the leaves start to change.  I love scarves, boots, and pumpkins.  My absolute favorite fall recipes are ALL pumpkin based, and I'm sharing one that I discovered last year.  Pumpkin Moon Pies! These were such a hit at each party I brought them to, that I ended up making them six or seven times in three months.  Lucky for you all, I experimented a bit and perfected the recipe!  This recipe is based on a post I had bookmarked from the amazing Brown Eyed Baker, with a few adjustments of my own!

Preheat the oven to 350 degrees, and prepare a cookie sheet with cooking spray or parchment paper.

Ingredients: Flour, cinnamon, baking powder, baking soda,sea salt, ginger, nutmeg, sugar, brown sugar, vegetable oil, canned pumpkin, eggs, vanilla, cream cheese, powdered sugar, butter, maple syrup


In a large bowl mix together:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Set aside.

In a separate bowl, mix together:
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil

Add and mix:
3 cups chilled pumpkin puree (canned pumpkin)

Add and mix:
2 eggs
1 1/2 teaspoon vanilla extract

Add the flour mixure in two parts, and whisk until combined.

Use a large spoon to drop a small ball of dough onto a greased cookie sheet or moon pie tray (1 inch apart).

Bake for 10 to 12 minutes, until a fork can pierce each cake and exit cleanly.


In a larger bowl, blend:
4 ounces unsalted butter until smooth
Add and blend:
8 ounces cream cheese

Gradually add and blend:
3 cups of powdered sugar

Add and blend:
3 - 4 tablespoons maple syrup
1 1/2 teaspoon vanilla extract

 Frost half of the cooled pies, and top with a plain pie.


Carly @ Lipgloss & Crayons


  1. Uuuugh this sounds so yummy!!
    xo Heather

  2. those look so yummy!!! must try!!!


  3. Cant wait to try these look amazing!

  4. laura fisher20 September, 2012