Recipes · Desserts
Pumpkin Whoopie Pies
- Meal
- Desserts, Sweets, Snacks
- Issue
- November 2015
Ingredients
For the cakes:
- 1 stick butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup molasses
- 1 cup pumpkin puree
- 2 cups flour
- 1/2 Tbs. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. salt
For the filling:
- 16 oz. cream cheese
- 2 tsp. lemon zest
- 3/4 cup sugar
- 2 tsp. vanilla extract
Method
In a stand mixer, cream together one stick of butter, 1/2 cup sugar, and 1/2 cup brown sugar until smooth and creamy.
Add in one egg, one cup molasses, and one cup pumpkin puree.
Mix in two cups flour, 1/2 tablespoon cinnamon, one teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/2 teaspoon salt until fully combined.
Use an ice-cream scoop to portion batter onto a greased baking sheet.
Bake at 350°F for about 10 to 12 minutes, or until the cakes are springy to the touch.
In a separate mixing bowl, use a paddle attachment to mix 16 ounces cream cheese, two teaspoons lemon zest, 3/4 cup sugar, and two teaspoons vanilla extract until smooth and combined.
Sandwich the filling between two whoopie pie cakes.
From “How to Make Pumpkin Whoopie Pies.”
