makin’ whoopie

Not that kind of whoopie you pervs!   I’m of course referring to making Pumpkin Whoopie Pies!

I firmly believe that pumpkin has a place on my palette all year round, but the Fall is definitely when it tastes the best.   I’m always on the lookout for a new recipe to add to the collection and these certainly do not disappoint. 

The pumpkin cakes are not too sweet which makes the filling such an oh-so-wonderful combination. 

If you’re like me, you can enjoy these year round, but if you’re a fall-only type of pumpkin person, you’ve still got a little bit of time to sneak these in.  And I strongly recommend that you do!

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Pumpkin Whoopie Pies

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:

Preheat the oven to 350°. Line two baking sheets with parchment paper (if desired).

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.

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Using a 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.  *Note, I found the batter made more than 24 “cakes” and they were quite large.  Not that there’s anything wrong with that….except next time I may use a 1/2 tablespoon.  Just a thought!

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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.

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Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

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Lastly….try to eat just one, and let me know how that works out for you. 

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P.S.  Original recipe found here.

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