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Recipe for Pumpkin Whoopie Pies | Almanac.com

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Pumpkin Whoopie Pies

Yield
6 pies
Category
Cakes and Frostings
Course
Desserts
Occasions
Halloween
Preparation Method
Bake

Pumpkin Whoopie Pies
The Editors
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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
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:

Ingredients
8 ounces cream cheese, at room temperature
1/2 stick unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
3/4 cup powdered sugar
1/8 teaspoon table salt
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.

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Comments

Edward Mark Godshall (not verified)

3 years 4 months ago

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?

Victor Burhans (not verified)

13 years 4 months ago

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.