Delicious Pumpkin Whoopie Pies
"A classic cream-filled cake gets a pumpkin twist."
photo by Alana Kysar Fix Fe
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
6 whoopie pies
- Serves:
- 6
ingredients
- 3⁄4 cup unsalted butter, 1 stick melted, 1/2 stick softened
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 1⁄2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon plus 2 pinches salt
- 1 2⁄3 cups flour
- 4 ounces cream cheese, chilled
- 1 cup confectioners' sugar
directions
- Preheat the oven to 350°.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
- Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
- Bake until springy to the touch, about 10 minutes.
- Transfer to a rack to cool completely.
- Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
- Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
- Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Questions & Replies
-
So sorry. Re read, and it's 1 cup -
Do these need to be refrigerated? -
What size can of pumpkin puree? There are 2.
Reviews
-
Made these to share with a neighbor couple ~ Big hit! We devoured them plain & simple, & they were wonderful! Still, another time I'd like to serve them topped with a homemade caramel sauce or just a slight drizzle of a chocolate sauce! Thanks for sharing your recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef] -
They came out delicious, but very sticky after baked. Not sure why this happened.
-
The recipe is yummy, I just had a problem figuring out if it was indeed supposed to be 6 Whoopie Pies or 12... Recipe said to put 12 ice cream scoops or Tablespoons on each baking sheet, which makes 24 halves, which makes 12 pies. I thought maybe each person eats 2 pies... I assumed that the 12 was an error after checking recipe again (said makes 6 pies, serves 6) and I put 6 mounds on each baking sheet... my halves were gigantic, ha! They did not bake in 10 minutes either, so I doubled the baking time which was perfect. Very delicious, just had to cut them in half. I'm guessing this makes 12 pies that do bake in 10 minutes. Very tasty! Thank you!
-
awsome!! my family loved it
RECIPE SUBMITTED BY
Barbell Bunny
United States
<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p>
8740141"
