Pumpkin Whoopie Pies
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Ingredients
  • 1 stick unsalted butter, melted,
  • 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
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt - I only used a ½ teaspoon
  • 1⅔ cups flour
  • Filling
  • 4 ounces cream cheese, chilled
  • ½ stick softened butter
  • 1 cup confectioners' sugar
  • a pinch of salt
Instructions
  1. Mise en place ~ Gather ingredients.
  2. Preheat the oven to 350°.
  3. Line two baking sheets with parchment paper.
  4. Mix flour, baking powder, baking soda, and salt; set aside.
  5. In a large bowl, cream butter and brown sugar and pumpkin pie spice.
  6. Whisk in the eggs, one at a time.
  7. Add pumpkin puree and vanilla.
  8. Using a rubber spatula, gently fold in the dry mixture. Do not overmix.
  9. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Be sure they are uniform in size for even baking.
  10. Bake until springy to the touch, about 10 - 14 minutes.
  11. Transfer to a rack to cool completely.
  12. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and salt and ½ teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
  13. Spread or pipe the icing to the flat side of 12 cakes with the cream cheese frosting.
  14. Top each with another cake.
Notes
Tip
Get ahead
You can freeze the whoopee pies for up to three days.
Scoop flour with a dry-measure cup and level off with the back of a knife.
Use canned 100% pure pumpkin-not pumpkin pie filling, which is sweetened and spiced.
Use a small ice cream scoop to portion the batter evenly.
Mix dry ingredients on low speed to prevent a dust storm.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/pumpkin-whoopie-pies/