I blame Nicole for these.
See, she tweeted a link for her pumpkin whoopie pie recipe sometime last week and all I could think about the rest of the morning was pumpkin whoopie pies. And I don’t even like whoopie pies! Do I even have to tell you what I ended up baking that very afternoon?
I didn’t use Nicole’s recipe because I was missing some ingredients but the recipe I used turned out fantastic! The cakes were so moist and just pumkin-y enough and the cream cheese frosting? Always good. I’m not gonna lie, after making a few whoopie pies, I ended up just smearing cream cheese frosting on the rest of the cakes. You get more cream cheese frosting per cake that way. ;)
from Everyday with Rachael Ray
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- 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 ¾ teaspoon salt. Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or 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.
- Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the powdered sugar, ½ teaspoon vanilla and the pinch of salt; 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.