Scooter pies were a big deal when my girls were in grade school. Back then, they were always chocolate with a creamy, marshmallowy filling. We used to put them in sandwich bags one at a time. They were a favorite treat to take to 4-H or Brownie meetings.
We are officially at the peak of everything-pumpkin-flavored-frenzy so why not pumpkin scooter pies? This filling is more sophisticated and adult. I mean, how can you go wrong with cream cheese frosting? How could the addition of bourbon to the filling be a bad thing?
Scooter Pies In A Snap When You Start With A Cake Mix
Really! It’s so easy. After baking a couple of batches, I’m tempted to try a spice cake mix next time! Stay tuned.
Combine all the ingredients and beat on medium speed until everything is well blended. The fragrant batter begs to have the beaters licked, even with raw eggs in it I couldn’t help myself!
Cover the cookie sheets with parchment paper so they come off the pan easily. I used an ice cream scoop to make circles of batter about 3 1/2″ across but I sure wasn’t very scientific about it!
I’m considering getting some silicone sheets for baking instead of using parchment. Do you recommend them? Were they a smart purchase in your opinion?
I think my scoop is a size 8. I use it when I make cupcakes and muffins so they’re more uniform but the pies passed the eyeball test so that was good enough for me!
This Is The Hard Part Waiting For Them To Cool
While you wait for the little cakes to bake and cool, whip up the frosting/filling and be sure to lick the beaters again because it’s your birthright as the dishwasher and kitchen clean up crew.
This frosting is soft and spreadable so it is important not to rush and spread it on a still hot cake. That is, unless you want to tear into one immediately and I don’t blame you a bit!
Now just put a lid on it with another cake and if you want them to look extra festive, sprinkle them with a little powdered sugar tapped through a fine sieve. Look how pretty!!
Of course, you can make these smaller and more dainty by making tinier circles of batter. That would be a very pretty presentation for a tray of treats for tea. But around here, we are not dainty and we have hearty appetites so I made them about the size of a donut. The choice is yours!
Scooter pies are not made to eat with a fork but instead, nibbled bite by bite from the edges while holding them in your sticky fingers like this. So. Darn. Tasty.
Here’s the recipe folks. Tell me how they turn out! If you get a wild hair and use a spice cake mix, let me know how it went! And if you have a better idea for a frosting/filling, I’m all ears!
Like salted caramel buttercream maybe? I’m giddy with the possibilities! Happy pumpkining everyone! We’re on the downhill slide to Thanksgiving!
If you’re having a lot of your family around for Thanksgiving or want to give some special folks a gift of something baked with your loving hands, you ought to try this Big Batch Pumpkin Bread. It is a big batch and it’s perfectly spiced in my opinion!
- 1 yellow cake mix
- 1 can pumpkin puree, not pumpkin pie filling
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup butter, softened to room temperature
- 1 tsp vanilla
- 1 or 2 Tbsp bourbon
- 3 to 4 cups powdered sugar
- Preheat oven to 350 degrees.
- Cover cookie sheets with parchment paper.
- Combine cake mix, pumpkin, yogurt, eggs, oil, and spices. Beat well at medium speed until well blended.
- For uniform size pies, use an ice cream scoop to place about 3 1/2" of batter on the baking pan. They do not spread too much.
- Bake about 18 minutes or until they spring back when lightly touched and are slightly dry around the edges.
- Allow cakes to cool completely before adding the filling.
- Spread the frosting to the edge of one cake, top with another cake, and dust lightly with powdered sugar if desired.
- Beat cream cheese, butter, 1 Tbsp bourbon, and vanilla together until light and fluffy.
- Add powdered sugar gradually, beating well until the desired spreading consistency is achieved.
- If you want a more pronounced bourbon flavor, add bourbon and powdered sugar gradually, alternating until you have achieved the desired spreading consistency.
Amount Per Serving: Calories: 964Total Fat: 23gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 80mgSodium: 540mgCarbohydrates: 187gFiber: 4gSugar: 154gProtein: 7g
Nutrition information may not be accurate.
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)