Pumpkin Whoopie PIes

by cakeduchess on September 18, 2010 · 6 comments

What is a whoopie pie for goodness sake? Is it a humongous cookie? A mini-cake? Pie?!? A whoopie pie is all soft cakey yumminess that is a cookie sandwich! Yes, two layers of this delicious and moist cake/cookie hybrid stuffed with frosting! You may have died and gone to Heaven when you eat one of these. Over the top American scrumptiousness at its best.
Whoopie pies can be made in any flavor, but what is better for the cooler weather than pumpkin! I love the smell of any thing with pumpkin baking: Pumpkin Pie, Pumpkin Bread, Pumpkin Muffins. You won’t believe how easy these are to make. If you don’t like the super-sized version that I made, you could make minis.
I made a pretty a big portion of frosting because I knew everyone would be sampling it. It was difficult to concentrate on assembling the pies because the frosting is so good!!!So I suggest you make the large portion I made. :)
Pumpkin Whoopie Pies
1 1/2 stick (6 ounces) unsalted butter, melted

1 2/3 cup flour
3/4 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 teaspoons ground ginger
1  teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Cream Cheese Frosting
1 stick butter softened
8  ounces cream cheese, chilled
2 cup confectioners’ sugar
1 teaspoon vanilla extract
3/4 teaspoon salt

Directions:Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda,salt and spices.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Mix on medium speed in the eggs, pumpkin puree,and vanilla extract. Using a rubber spatula, fold in the flour mixture.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. With floured fingers, gently press down on each scoop to flatten the shape a little. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely. 

Cream the softened butter with the cream cheese. Add the confectioners’ sugar, 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.
These are seriously, totallly, without any doubt: YUMMY!!!

{ 6 comments… read them below or add one }

C&G November 9, 2010 at 3:51 pm

You have a really nice blog and recipes. I’m happy to count you among my readers! I’m gonna have a look at your recipes! Talk to you soon, Giorgia

Reply

C&G November 9, 2010 at 3:51 pm

You have a really nice blog and recipes. I’m happy to count you among my readers! I’m gonna have a look at your recipes! Talk to you soon, Giorgia

Reply

C&G November 9, 2010 at 3:51 pm

You have a really nice blog and recipes. I’m happy to count you among my readers! I’m gonna have a look at your recipes! Talk to you soon, Giorgia

Reply

C&G November 9, 2010 at 3:51 pm

You have a really nice blog and recipes. I’m happy to count you among my readers! I’m gonna have a look at your recipes! Talk to you soon, Giorgia

Reply

Anonymous November 23, 2011 at 11:21 pm

Do you mean 1 1/2 sticks of butter melted?

Reply

Cake Duchess November 24, 2011 at 3:10 am

Exactly:)

Reply

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