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. ;)
Pumpkin Whoopie Pies
from Everyday with Rachael Ray
For the cakes:
- 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
- 1-⅔ cups flour
For the frosting:
- 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.
Pumpkin whoopie pies are the one recipe all of my friends and family request every year when pumpkin season rolls around. Yours look fantastic!
Deb @ Ate by Ate says
I would be in heaven if I had that plate AND the pumpkin cream cheese muffins you made from before. Sweet pumpkin coma <3
heading out to the grocery store to make these this weekend :)
2nd to last ingredient for the cakes says 3/4 teaspoon ______ ? i love cooking but baking scares me! just want to make sure i have everything i need.
thanks so much!
I’m glad you caught that! Thanks! :) It’s salt and it should be fixed now. :P
Thanks for commenting! Let me know how they turn out!
Maggie @ A Bitchin' Kitchen says
I have been wanting to make homemade whoopie pies forever! These look so delicious!
Baking Serendipity says
For a long time last summer all I could think about were whoopie pies. I’m not entirely sure how I finally got them out of my brain, but they are totally back now…and with a vengeance because pumpkin is involved. These look fantastic!
I’m such an instigator! muhahahahaha! these look so good :-)
I am on a serious pumpkin kick (like the rest of the world, right?) but haven’t thought about whoopie pies. So making these this weekend. Hopefully pumpkin doesn’t have the same effect on skin as carrots!
Nutmeg Nanny says
These look awesome! I would totally eat one cake at a time…with tons of frosting…yum!
Living the Sweet Life says
Would you believe, I’ve never had a whoopie pie ever ~ but these, pumpkin. cream cheese icing. – – what’s there not to love?!?!
Katrina @ In Katrina's Kitchen says
Nom nom nom! I made some last year and I could have eaten the whole batch myself. Hmmm- now I need to go bake something I think.
Pam @ From Apples To Zucchini says
I have been seriously trying to avoid making these, but I’m losing my strength! Yours look sooo good!