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Pumpkin Whoopie Pies

October 2007
Pumpkin Whoopie Pies

by 203 people

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A classic cream-filled cake gets a pumpkin twist.

Makes: 6 servings

Prep: 35 mins

Bake: 10 mins

Ingredients
  • 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
Directions
  1. Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Tip Get ahead
  • Freeze the whoopie pies for up to three days.
Tip
  • 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.