Savor the flavor of fall with these pumpkin whoopie pies. You’ll love the maple cream cheese filling sandwiched between the pumpkin spice cakes.
Pumpkin Whoopie Pies
Photo Credit : Heath RobbinsSavor the flavor of fall with these pumpkin whoopie pies, a spin on the traditional chocolate whoopie. You’ll love the maple cream cheese filling sandwiched between the pumpkin spice cakes.
1 stick unsalted butter at room temperature
1 cup firmly packed light-brown sugar
2 large eggs at room temperature, lightly beaten
1 cup canned pumpkin purée (not pumpkin-pie filling), such as One-Pie brand
2 teaspoons ground 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
Preheat oven to 350° and line two baking sheets with parchment paper.
In a large bowl, cream butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a rubber spatula, fold in flour until just combined.
With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets (for a total of 12 mounds). Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
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
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.