Pumpkin Whoopie Pies
 
 
Recipe type: Dessert
Serves: 12 large whoopie pies
Ingredients
For the Pumpkin Whoopie Pies:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 15 ounces pumpkin puree
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
For the Vanilla Bean Cream Cheese Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 8 ounce cream cheese, room temperature
  • 1 tablespoon vanilla bean paste
  • ¼ teaspoon fine salt
  • 4 ½ cups powdered sugar, sifted
Instructions
To make the Pumpkin Whoopie Pies:
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In the bowl of the stand mixer fitted with a paddle attachment, beat the sugars, oil, and pumpkin of a medium speed until smooth, about 1 to 2 minutes.
  4. Beat in eggs one at a time, mixing to incorporate. Add in vanilla.
  5. With the mixer's speed on low, slowly add the dry ingredients, beating until it is just combined.
  6. Using an ice cream scoop, portion out the pies, leaving 1 to 2 inches on either side.
  7. Bake for 11 to 12 minutes, rotating halfway. They will have risen, but you won't see any signs of browning. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the Vanilla Bean Cream Cheese Frosting:
  1. In a mixer fitted with a paddle attachment, beat the butter and cream cheese on a medium speed until smooth and lump free, about 2 to 3 minutes. Scrape the sides and bottom of the bowl down as needed.
  2. Add in vanilla and salt.
  3. With the mixer on low, slowly add the powdered sugar. Refrigerate until needed.
To assemble the Pumpkin Whoopie Pies:
  1. Fill a pastry bag fitted with an open star tip with the frosting. On one whoopie pie, pipe a circle of shell like you would a cake border. Fill the center with frosting. Secure the second whoopie pie onto the frosting.
Notes
Recipe adapted from Dreamy Desserts
Recipe by Layer Cake Parade at http://layercakeparade.com/pumpkin-whoopie-pies/