Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin cakes sandwiched with a creamy, smooth cream cheese frosting. Perfectly moist with warm autumn spices and a luscious filling, these treats are ideal for fall gatherings or cozy afternoons with a cup of tea.
Ingredients
Whoopie Pie Batter
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup granulated white sugar
- 15 oz pumpkin puree
- 2 tsp vanilla extract
- 2 eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
Cream Cheese Frosting
- 8 oz cream cheese, softened (block form, not tube)
- 1/2 cup butter, softened (1 block)
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the whoopie pies evenly.
- Prepare Baking Pan: Line a baking sheet with parchment paper or a silicone baking mat to prevent the whoopie pies from sticking during baking.
- Mix Sugars and Oil: In a large mixing bowl, combine the vegetable oil, brown sugar, and granulated white sugar. Stir well for about one minute until the mixture is smooth and well incorporated.
- Add Pumpkin and Vanilla: Add the pumpkin puree and 2 teaspoons of vanilla extract to the sugar mixture, stirring until completely combined for a smooth texture.
- Incorporate Eggs: Crack in the eggs and gently mix just until the eggs are incorporated to maintain the batter’s lightness.
- Add Dry Ingredients: Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to the wet ingredients. Stir all together until you have a soft, smooth batter without lumps.
- Scoop Batter onto Pan: Using about 1 1/2 tablespoons per scoop, carefully drop the batter onto the prepared baking sheet, spacing the portions adequately as they will spread slightly.
- Bake: Bake the pies in the preheated oven for 9 to 11 minutes, or until a toothpick inserted into a cake comes out clean. This usually takes about 10 minutes.
- Cool Cakes: Allow the whoopie pies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely, keeping them spaced so they don’t stick together.
- Prepare Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese with a stand or hand mixer until smooth, about 2 minutes.
- Add Butter: Add softened butter to the cream cheese and beat until the mixture is fully smooth and creamy.
- Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract to the cream cheese mixture, continuing to beat until the frosting is completely smooth and spreadable.
- Assemble Whoopie Pies: Flip one cake over to reveal the bottom and spread an even layer of frosting using a spatula or piping bag filled with frosting.
- Sandwich Cakes: Place a second cake on top of the frosted one, domed side facing up, forming a sandwich.
- Repeat Assembly: Continue assembling all whoopie pies by repeating the frosting and sandwiching process with remaining cakes.
- Chill: Arrange the assembled whoopie pies on a baking sheet and refrigerate for at least 1 hour to let the frosting set and firm up.
- Serve: Carefully remove the whoopie pies from the baking sheet with a metal spatula before serving to avoid damage as the cakes are soft and the frosting can stick slightly.
Notes
- Make sure the cream cheese and butter are softened to room temperature to achieve a smooth frosting texture.
- Use parchment paper or a silicone mat to prevent sticking and to make clean removal easier.
- Do not overmix the batter once the flour is added to keep the whoopie pies tender.
- The baking time may vary slightly depending on your oven; keep an eye on the pies starting at 9 minutes.
- Refrigerating the assembled pies helps the frosting firm up and makes them easier to handle and serve.