I have tried many pumpkin recipes over the years, but this one is by far my favorite. The pumpkin donut holes that I made a few weeks ago are definitely high up there on my list, but any recipe involving pumpkin AND frosting can’t be beat! When my boyfriend asked me to bake something for his pumpkin themed party at work, I happily obliged. I will gladly accept any excuse to bake! I immediately knew pumpkin whoopie pies would be the perfect treat.
I haven’t had much luck with whoopie pies in the past. The cake always seemed to come out too dry or wouldn’t hold its shape. When I tried this recipe for the first time last Fall, I knew immediately I had finally found a whoopie pie recipe that I loved. The pumpkin cake is moist and airy with hints of cinnamon, ginger and nutmeg. It is amazing on its own and I couldn’t stop snacking on the cake rounds as they came out of the oven. The maple cream cheese filling is pretty much the frosting I use on my carrot cake cupcakes and I already told you how amazing that is! The full recipe makes a ton of batter, so I used some to make mini muffins and they came out perfectly! I may even try to make cupcakes with the batter in the future.
I normally see large whoopie pies at bakeries, but mini whoopie pies are so much more fun! These are the perfect treat for a halloween party or any fall get together!
Pumpkin Whoopie Pies
Yield: 30-35 mini whoopie pies
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 cup canola oil or coconut oil
3 cups chilled pumpkin
2 large eggs
1 tsp. vanilla extract
For the filling
3 cups powdered sugar
1/2 cup unsalted butter, room temperature
8 oz cream cheese, cold
2 Tbsp. maple syrup
1 tsp. vanilla extract
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Whisk the flour, salt, baking soda, baking powder and spices together in a large bowl. In another large bowl whisk the sugars and oil together. Add the pumpkin, eggs and vanilla and stir until combined.
Add the flour mixture to the pumpkin mixture and combine. Use a pastry bag with a large round tip to pipe the batter in 1 1/2 to 2 inch rounds on the baking sheets. Bake 10-12 minutes and then let them cool completely on a wire rack.
While the cake rounds are cooling, combine the butter and cream cheese in the bowl of your electric mixer with a paddle attachment. Beat on medium-high speed until well combined. Add the powdered sugar, maple syrup and vanilla and beat until smooth.
To assemble, pipe the filling onto the flat side of one cake round and sandwich it with another. Refrigerate for about 30 minutes before serving.
Source: Adapted from Annie’s Eats