Churro Whoopie Pies with Dulce de Leche Cream

Name: Churro Whoopie Pies with Dulce de Leche Cream
Prep time: 20 min
Cook time: 18 min
Yield: 8
Cuisine: American,
Ingredients: 1 1/4 cups flour; 4 1/2 tsps McCormick® Cinnamon, Ground divided; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp plus 1/8 teaspoon salt divided; 1/2 cup firmly packed light brown sugar; 1/4 cup vegetable shortening; 1 egg; 1 tsp McCormick® Pure Vanilla Extract; 1/2 cup buttermilk; 1/4 cup granulated sugar; 8 PEEPS® Marshmallow Pumpkins; 10 oz (1 1/4 packages) cream cheese softened; 2/3 cup dulce de leche

The ultimate sweet treat mashup? Try these spooky-sweet homemade whoopie pies, starring a creamy, dulce de leche filling made with PEEPS® Marshmallow Pumpkins, all sandwiched between two cinnamon-sugar-coated, churro-inspired cookies. Dessert dreams really do come true.

Ingredients

1 1/4 cups flour
4 1/2 teaspoons McCormick® Ground Cinnamon, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/2 cup firmly packed light brown sugar
1/4 cup vegetable shortening
1 egg
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/2 cup buttermilk
1/4 cup granulated sugar
8 PEEPS® Marshmallow Pumpkins Substitutions available
- PEEPS® Marshmallow Ghosts
10 ounces (1 1/4 packages) cream cheese, softened
2/3 cup dulce de leche

KEY PRODUCTS

INSTRUCTIONS

1 Line 2 large baking sheets with parchment paper; set aside. Mix flour, 1 1/2 teaspoons of the cinnamon, baking powder, baking soda and 1/4 teaspoon of the salt and in medium bowl; set aside.
2 Beat brown sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended, scraping down sides of bowl as needed. Gradually beat in flour mixture alternately with buttermilk on low speed just until blended. Cover and refrigerate batter at least 2 hours.
3 Preheat oven to 350°F. Mix granulated sugar, remaining 3 teaspoons cinnamon and 1/8 teaspoon salt in shallow dish or pie plate. Working quickly to maintain batter consistency, scoop cold batter using a medium cookie scoop (about 2-tablespoon size) and place in dish with cinnamon sugar mixture. Spoon sugar over top to coat completely. Carefully transfer coated batter to parchment-lined baking sheets. Repeat with remaining batter, spacing about 3 inches apart on baking sheets.
4 Bake 16 to 18 minutes or until cookies are puffed and lightly browned, turning sheets halfway through baking. Cool completely on baking pans.
5 Meanwhile, for the filling, Place PEEPS® Marshmallow Pumpkins in large microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes, stirring halfway through. (Use caution when heating PEEPS®. They may be hot.) Stir until completely melted. Add cream cheese to bowl. Beat with electric mixer on high speed 2 to 3 minutes or until smooth and fluffy. Add dulce de leche; beat 2 to 3 minutes longer or until well blended and smooth. Cover and refrigerate filling 30 minutes.
6 To assemble whoopie pies, spread or pipe filling onto flat side of half of the cookies (about 1/4 cup each). Top with remaining cookies, pressing gently to spread the filling. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.