The cakes are super moist and soft with a dangerously delicious filling. These babies are not just easy to assemble but they are outrageously scrumptious, too!
Ingredients
Cakes :
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs, room temperature
1 1/4 cups light brown sugar, packed
2/3 cup canola oil
1 tsp pure vanilla extract
1 cup pumpkin puree
Filling:
1 – 8 oz box, cream cheese, softened
1/4 cup unsalted sweet cream butter, softened
2 cups powdered sugar
2 tsp vanilla extract
1 tsp ground cinnamon
3-5 tbsp heavy whipping cream
How to make Pumpkin Whoopie Pies
To make the Cakes:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using a parchment paper, line 2 cookie sheets.
Step 3: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl.
Step 4: Combine using a whisk and set aside.
Step 5: Add the brown sugar and oil in a large mixing bowl. Whisk until smooth.
Step 6: Add in the egg a piece at a time, mixing every after each addition until combined and smooth.
Step 7: Add in the vanilla and pumpkin puree. Mix well.
Step 8: Slowly add in the dry ingredients and mix until incorporated and smooth.
Step 9: Scoop some of the batters with a medium ice cream scooper. Place each scoop leaving about 2 inches between the batter on the prepared cookie sheet.
Step 10: Place inside the oven and bake for about 11 minutes.
Step 11: Take the cookies out of the oven and let them cool completely.
To make the filling:
Step 12: In a standing mixer, mix the cream cheese, butter, vanilla, powdered sugar, and heavy whipping cream until incorporated and creamy.
Step 13: Transfer the filling into the piping bag. Set aside.
Step 14: Match the whoopie pies and line them up in the bottoms of the cookie sheets.
Step 15: On the bottom of the whoopie pies, pipe a dollop of frosting.
Step 16: On the frosting, place the top whoopie pie, slightly pressing down.
Step 17: Serve and enjoy with a large glass of milk.
Ingredients
- Cakes :
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs, room temperature
- 1 1/4 cups light brown sugar, packed
- 2/3 cup canola oil
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree
- Filling:
- 1 - 8 oz box, cream cheese, softened
- 1/4 cup unsalted sweet cream butter, softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 3-5 tbsp heavy whipping cream
Instructions
To make the Cakes:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using a parchment paper, line 2 cookie sheets.
Step 3: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl.
Step 4: Combine using a whisk and set aside.
Step 5: Add the brown sugar and oil in a large mixing bowl. Whisk until smooth.
Step 6: Add in the egg a piece at a time, mixing every after each addition until combined and smooth.
Step 7: Add in the vanilla and pumpkin puree. Mix well.
Step 8: Slowly add in the dry ingredients and mix until incorporated and smooth.
Step 9: Scoop some of the batters with a medium ice cream scooper. Place each scoop leaving about 2 inches between the batter on the prepared cookie sheet.
Step 10: Place inside the oven and bake for about 11 minutes.
Step 11: Take the cookies out of the oven and let them cool completely.
To make the filling:
Step 12: In a standing mixer, mix the cream cheese, butter, vanilla, powdered sugar, and heavy whipping cream until incorporated and creamy.
Step 13: Transfer the filling into the piping bag. Set aside.
Step 14: Match the whoopie pies and line them up in the bottoms of the cookie sheets.
Step 15: On the bottom of the whoopie pies, pipe a dollop of frosting.
Step 16: On the frosting, place the top whoopie pie, slightly pressing down.
Step 17: Serve and enjoy with a large glass of milk.
