Pumpkin Whoopie Pies
Our Pumpkin Whoopie Pies are super moist, spiced perfectly, and very seasonal! You can eat the cookies without filling but we make a maple cream cheese filling which nicely compliments the flavor of the pumpkin spice cake.
Since they’re individual cakes, Whoopie Pies are perfect for sharing at office parties, family gatherings, feasts, and other social events. Everyone in our office loves this treat!
For the cakes:
Ingredients
Instructions
Preheat oven to 350°. Line two baking sheets with parchment paper.
In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a spatula, fold in flour.
With an ice-cream scoop, drop mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 to 12 minutes. Transfer to a rack to cool completely
For the filling:
Ingredients
Instructions
In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. Add vanilla, maple syrup, powdered
sugar, and salt.
Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.
Yield:
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Reader Comments
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This may be a stupid question
This may be a stupid question, but here goes: Due to the butter and cream cheese elements in the frosting, do these have to be refrigerated?
Refrigerator
Yes, these bars ought to be kept in the fridge!
I made these today and they
I made these today and they are absolutely the best tasting pumpkin desert we have ever had. They are really rich and delicious.
Thanks so much for the recipe.