A classic cream-filled cake gets a pumpkin twist.
Makes: 6 servings
Prep: 35 mins
Bake: 10 mins
- 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 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
- Preheat the oven to 350 degrees . 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.
- Freeze the whoopie pies for up to three days.
- Scoop flour with a dry-measure cup and level off with the back of a knife.
- Use canned 100% pure pumpkin-not pumpkin pie filling, which is sweetened and spiced.
- Use a small ice cream scoop to portion the batter evenly.
- Mix dry ingredients on low speed to prevent a dust storm.