After a heavy meal of hearty cowboy fare, treat guests at a hoedown to something sweet, seasonal, and bite sized. Pumpkin whoopie pies are the perfect no-mess, nostalgic dessert. These soft, chewy pies are filled with a thick layer of smooth cream cheese frosting. They can be made in advance and require no serving utensils making them ideal for a large party. Pumpkin whoopie pies are also delicious at a bake sale or as a Fall-themed snack. Learn how to make them and
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
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
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
- Preheat the oven to 350°. 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 3/4 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 confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; 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.
Makes 12 whoopie pies.
- Pies/Tarts, Desserts
- North American