Pumpkin Whoopie Pies

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A twist from the classic Amish treat, these moist and decadent pumpkin cakes are sandwiched together by tangy cream cheese frosting. 

Ingredients

1 tablespoon + 1/2 teaspoon Pumpkin Pie Spice
2 cups brown sugar
1 cup vegetable oil
1 -15oz can pumpkin puree
2 eggs
2 teaspoon vanilla extract, divided
3 cups all-purpose flour
1 kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
16 ounces cream cheese, softened
8 ounces unsalted butter, softened
1 1/3 cups confectioner's sugar

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
15 minutes
Cook Time: 
13-15 minutes
Resting Time: 
1 hour
Total Time: 
1 hour, 30 minutes
Serving size: 
12

Directions

1. Preheat oven to 350ºF. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
2. In a large bowl combine the brown sugar, oil, eggs, pumpkin puree and 1 teaspoon vanilla extract. Beat well.
3. Fold in the flour, salt, baking powder, baking soda and 1 tablespoon Pumpkin Pie Spice. Mix until just combined.
4. Spoon 1/4 cup mounds of batter about 2 inches apart onto the prepared pans. Bake for 13-15 minutes or until cakes spring back when touched. Cool completely.
To Make Filling:
1. Combine the cream cheese and butter in the bowl of a stand mixer fitted with paddle attachment or with a hand-held mixer. Beat until light and fluffy, about 4 minutes.
2. Add in confectioner's sugar. Beat until smooth, about 3 minutes. Stir in remaining 1/2 teaspoon Pumpkin Pie Spice and vanilla extract.
To Assemble:
1. Spread 2 tablespoons of filling on flat sides of half of the cakes and top with the remaining cakes.
The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

Comments

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Recipe Tip:
I like to use a 1/4 cup ice cream scoop to ensure both cakes are the same size.