Pumpkin Whoopie Pies

Pumpkin Dessert

For the cakes:

Ingredients

1 stick unsalted butter at room temperature
1 cup firmly packed light-brown sugar
2 large eggs, room temperature, lightly beaten
1 cup canned pure pumpkin purée
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon table salt
1-2/3 cups all-purpose flour

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:

Yield: 

6 pies

Preparation Time

20 Minutes

Total Time

40 Minutes

Reader Comments

Leave a Comment

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

The Editors's picture

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.