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. ;)
- ½ cup 1 stick butter, melted and cooled slightly
- 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
- 1½ teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1-2/3 cups flour
- ½ stick 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- pinch of salt
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.