Pumpkin Whoopie PiesFrom momofsixil 7 years ago
- 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened shopping list
- 1 cup packed light brown sugar shopping list
- 2 large eggs, at room temperature, lightly beaten shopping list
- 1 cup canned pure pumpkin puree shopping list
- 1 tablespoon pumpkin pie spice shopping list
- 1 1/2 teaspoons pure vanilla extract shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 3/4 teaspoon plus 2 pinches salt shopping list
- 1 2/3 cups flour shopping list
- 4 ounces cream cheese, chilled shopping list
- 1 cup confectioners' sugar shopping list
How to make it
- FOR CAKES:
- Preheat the oven to 350°.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
- Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
- Bake until springy to the touch, about 10 minutes.
- Transfer to a rack to cool completely.
- FOR CREAM CHEESE FILLING:
- Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
- Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
- Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes with the cream cheese frosting.
- Top each with another cake.
- Makes 12 complete whoopie pies.
- (I double this recipe, usually, because 12 is never enough for my family!)
The Cookmomofsixil Davis, IL
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