Pumpkin Whoopie Pies Recipe

Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 1-2/3 cup Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 3/4 teaspoons Salt; 1 Tablespoon Pumpkin Pie Spice; 1 teaspoon Ground Ginger; 1/2 sticks Unsalted Butter, melted; 3/4 cups Packed Light Brown Sugar; 2 whole Large Eggs, Room Temperature, Lightly Beaten; 1 cup Canned Pure Pumpkin Puree; 1 teaspoon Pure Vanilla Extract; _____; FOR THE FROSTING:; 1 stick Butter, Softened; 8 ounces, weight Softened Cream Cheese; 2 cups Confectioners Sugar; 3/4 teaspoons Salt; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CAKES:
1-2/3 cup Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 teaspoons Salt
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Ground Ginger
1/2 sticks Unsalted Butter, melted
3/4 cups Packed Light Brown Sugar
2 whole Large Eggs, Room Temperature, Lightly Beaten
1 cup Canned Pure Pumpkin Puree
1 teaspoon Pure Vanilla Extract
_____
FOR THE FROSTING:
1 stick Butter, Softened
8 ounces, weight Softened Cream Cheese
2 cups Confectioners Sugar
3/4 teaspoons Salt
1 teaspoon Vanilla Extract

1
Preheat the oven to 350Fu00b0. Line two baking sheets with parchment paper.
2
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. With mixer on medium speed, beat in the eggs, pumpkin puree,and vanilla extract. Fold in the flour mixture.
3
Using an ice cream scoop, drop 12 large mounds of batter onto each baking sheet. Make sure to space evenly. With floured fingers, gently press down on each scoop to flatten the shape a little. Bake about 10 minutes. They will be springy to touch. Transfer to a rack to cool completely.
4
Frosting:
5
Beat the softened butter with the cream cheese. Add the confectioners' sugar, salt and vanilla and mix on low speed until blended. Beat for about 2 minutes on medium high speed until nice and fluffy.
6
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

1213

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKES:, 1-2/3 cup Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Pumpkin Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Whoopie Pies

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