Tender spiced pumpkin cakes sandwich a tangy cream cheese filling.
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Category
dessert
Servings
48 bite-sized whoopie pies
Prep Time
30 minutes
Cook Time
1 minute
Ingredients
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3/4 cup heavy cream, chilled
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1/4 cup Maple sugar (5152)
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1/4 cup Turbinado sugar (5176)
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1/4 tsp. salt
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8-oz. Philadelphia cream cheese, chilled and cut into 8 pieces
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3 cups all-purpose flour
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1 Tbs. Pumpkin Spice (5164)
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1 tsp. baking soda
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1 tsp. baking powder
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1 tsp. salt
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1.5 cups canned pumpkin (not pumpkin pie filling)
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2 cups light brown sugar, firmly packed
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1 cup canola oil
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2 large eggs
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1tsp. vanilla extract
Filling:
Cakes:
Directions
To Make Filling:
Beat cream with both sugars and salt, with an electric mixer, until it has the consistency of mayonnaise, and then add the cream cheese. Stop beating and scrape down the sides of the bowl. Beat on high for 2-3 minutes, or until smooth with only a few small lumps that will disappear in time. Refrigerate filling while you make the cakes.
To Make Whoopie PIes:
In a medium bowl, whisk together flour, Pumpkin spice, baking soda, baking powder, and salt.
In a large bowl, whisk together pumpkin, brown sugar, canola oil, eggs, and vanilla until smooth. Fold flour mixture into wet mixture with a spatula, taking care not to over mix. Place batter in refrigerator for one hour to firm up.
Heat oven to 350F. Line several sheet pans with parchment paper. Use a small ice cream scoop that holds 2 tsp., or form mounds of dough that are about 2 tsp. in size, and place them on the sheet pans 2-in. apart. Bake one sheet pan at a time for 13-15 minutes, or until cookies are puffed and spring back when you press them. Repeat with the rest of the batter. Let cakes cool completely before filling them.
Turn half the cakes upside down so that the flat bottoms are facing up. Spread or pipe 2 tsp. of the filling on each of the bottoms and top with another cake. Press down gently and store in the fridge until ready to serve.