I recently had a fantastically amazing group of people over for a night of games, drinks and food. I wanted to make a fun fall treat, and remembered this whoopie recipe sent to me as a request. They were insanely good. Pumpkin, maple and cream cheese make each bite heavenly and delicious. While the famous cream cheese puffy treat took center stage, these little whoopies were a big hit.
Pumpkin Whoopie Pies
Makes about 2 dozen/adapted from this recipe
Here’s what I used:
Cake
- 3 cups flour
- 2 tablespoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 cup sugar
- 1 cup dark brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
Filling
- 3 cups powdered sugar
- 8 ounces cream cheese (room temperature)
- 4 ounces butter (room temperature)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
Here’s what I did:
Cake
- Blend together the flour, cinnamon, baking soda, baking powder, salt, ginger and nutmeg.
- In a separate bowl, mix together the sugars and oil and then add pumpkin puree – combine thoroughly.
- Add eggs and vanilla to the pumpkin mixture.
- Slowly add the dry mixture into the pumpkin until fully incorporated.
- Drop batter by rounded tablespoons on parchment lined baking sheets.
- Bake at 350 degrees for about 10 minutes or until a toothpick comes out clean.
- Let cool completely before filling.
Filling
- Mix butter and cream cheese together until smooth and creamy.
- Gradually add in the powdered sugar.
- Add maple syrup and vanilla.
- Match up your ends, and spread about a tablespoon of the filling between them.