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5 from 1 vote

FLUFFY PUMPKIN-SPICE WHOOPIE PIES RECIPE

These pumpkin whoopie pies are made with soft pumpkin-spice cakes and creamy maple-bourbon cream cheese frosting. Add a drizzle of caramel sauce on top for an extra sweet fall treat.
Prep Time20 minutes
Cook Time20 minutes
Chill time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: fall dessert, pumpkin whoopie pies, whoopie pies
Servings: 12 whoopie pies
Author: Melissa Johnson
Cost: $12

Ingredients

Whoopie cakes:

  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground clove
  • 1 tablespoon cinnamon
  • 1/2 tablespoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 29- ounce can of pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Cream-cheese Frosting:

  • 8 ounces 1 brick Philadelphia cream cheese
  • 3 cups powdered sugar
  • 1/2 cup unsalted butter
  • 1 tablespoon maple syrup
  • 1 tablespoon bourbon can substitute 1 teaspoon of vanilla extract
  • Pinch of ground clove

Instructions

  • 1. Preheat oven to 350 degrees. Spray or line baking sheets with parchment paper.
  • 2. Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
  • 3. In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
  • 4. Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
  • 5. Scoop mixture with an ice cream scoop with a release mechanism, and place 1 inch apart on baking sheets. Bake for 20 minutes. Insert a toothpick
  • into pie; it should come out clean, otherwise continue to bake until done.
  • 6. Make cream-cheese frosting: Put powdered sugar in large bowl, and set aside. In your mixer, beat room-temperature butter until smooth (make sure there are no lumps), then add cream cheese, maple syrup, and bourbon, and beat until uniform. Add powdered sugar a little at a time, and beat until mixed to a smooth consistency.
  • 7. Transfer frosting into a piping bag and cut a medium-sized hole on the end. Once cakes have cooled, add a large dollop of frosting, working in a circular motion, to each cake. Top, and push down gently to fill out center of each whoopie pie. Refrigerate for 30 minutes to an hour, and serve.

Notes

  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Let the cakes cool completely before adding the frosting.
  • If you don't want to use bourbon, you can substitute 1 teaspoon of vanilla extract.