Pumpkin Whoopie Pies
Just in time for Halloween and fall parties!
Ingredients:
-
1.5 sticks unsalted butter (1 stick melted, 1/2 stick softened)
-
1 cup packed brown sugar
-
2 large eggs at room temp lightly beaten
-
1 cup pumpkin
-
1 tbsp pumpkin spice
-
1.5 tsp vanilla
-
1 tsp baking powder
-
1 tsp baking soda
-
3/4 tsp salt plus two pinches
-
1 2/3 cups flour
-
4 ounces cream cheese chilled
-
1 cup confectioners sugar
Directions:
- Preheat oven to 350.
- Line 2 baking sheets with parchment paper.
- In large bowl whisk together melted butter and brown sugar until smooth.
- Whisk
in eggs, pumpkin, & pumpkin spice, 1 teaspoon vanilla, baking
powder, baking soda, and 3/4 tsp salt. using rubber spatula fold in the flour. - Using
an ice cream scoop drop 12 generous mounds of batter
spaced evenly onto baking sheets. - Bake until springy to the touch, about 10 minutes.
- Transfer to cooling rack to cool completely.
Frosting:
Meanwhile
using an electric mixer cream the softened butter with the cream
cheese. Add confectioners sugar and remaining 2 pinches of salt and 1/2
tsp vanilla. Mix on low speed until blended, then on medium-high speed
until fluffy, about 2 minutes.
Meanwhile
using an electric mixer cream the softened butter with the cream
cheese. Add confectioners sugar and remaining 2 pinches of salt and 1/2
tsp vanilla. Mix on low speed until blended, then on medium-high speed
until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with frosting and top with another cake.
Makes 6 large Whoopie pies!
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