Pumpkin and Cream Cheese Whoopie Pies
Original recipe from
Baked: New Frontiers in Baking
Cakes
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs
Cream Cheese Filling
1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla
Preheat oven to 350.
Lightly spoon the flour into the measuring cup and level with a
knife. In a medium bowl, whisk together the flour, baking soda, baking
powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl,
beat together the brown sugar, white sugar, and oil. Add the pumpkin
puree and mix well. Add the vanilla and eggs and mix well. Slowly add in
the flour mixture and mix until combined.
Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the
batter onto a baking sheet (lined, if possible, but not necessary),
leaving about 1″ between the batter. Try to keep the batter as circular
as possible. Bake for 10-14 minutes or until the tops are done and a
toothpick inserted into the middle of one of the cakes comes out clean.
Remove from oven and allow to cool for 5 minutes on the pan and then
transfer to a cooling rack.
To prepare the filling, beat the butter on high for 1-2 minutes until
smooth and fluffy. Add the cream cheese and beat until smooth. Add the
powdered sugar, maple, and vanilla and beat until combined. Transfer to a
large Ziploc bag and cut 1/2″-1″ off the corner.
Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large
whoopie
pie (less if you used a 1/2 tablespoon measure) onto every other cake.
Top each pie with the remaining cakes.
Serve immediately if possible;
otherwise, these can be refrigerated in an airtight container.
Makes
about 30 large
whoopie pies.
