Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 3 c. (360 g.) all-purpose flour -; 1 tbsp. ground cinnamon -; 1 tsp. baking powder -; 1 tsp. baking soda -; 1 tsp. ground ginger -; 1 tsp. kosher salt -; 1/2 tsp. ground allspice -; 1/2 tsp. ground cloves -; 1/4 tsp. ground nutmeg -; 2 c. (430 g.) packed dark brown sugar -; 1/2 c. (1 stick) unsalted butter, softened -; 2 large eggs -; 1 c. pumpkin puree -; 1/4 c. vegetable or neutral oil -; 1 1/2 tsp. pure vanilla extract -; 1 (8-oz.) block cream cheese, softened -; 1/2 c. (1 stick) unsalted butter, softened -; 2 c. (230 g.) confectioners’ sugar -; 2 tsp. ground cinnamon -; 2 tsp. pure vanilla extract -; 1 tsp. honey -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Whoopie Pies

1. 3 c. (360 g.) all-purpose flour -

2. 1 tbsp. ground cinnamon -

3. 1 tsp. baking powder -

4. 1 tsp. baking soda -

5. 1 tsp. ground ginger -

6. 1 tsp. kosher salt -

7. 1/2 tsp. ground allspice -

8. 1/2 tsp. ground cloves -

9. 1/4 tsp. ground nutmeg -

10. 2 c. (430 g.) packed dark brown sugar -

11. 1/2 c. (1 stick) unsalted butter, softened -

12. 2 large eggs -

13. 1 c. pumpkin puree -

14. 1/4 c. vegetable or neutral oil -

15. 1 1/2 tsp. pure vanilla extract -

16. 1 (8-oz.) block cream cheese, softened -

17. 1/2 c. (1 stick) unsalted butter, softened -

18. 2 c. (230 g.) confectioners’ sugar -

19. 2 tsp. ground cinnamon -

20. 2 tsp. pure vanilla extract -

21. 1 tsp. honey -

How to cook deliciously - Pumpkin Whoopie Pies

1. Stage

Preheat oven to 350°. In a medium bowl, whisk flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg.

2. Stage

In the large bowl of a stand mixer fitted with the whisk attachment, beat brown sugar and butter on medium-high speed until combined. Add eggs, pumpkin puree, oil, and vanilla and beat until smooth. Reduce mixer speed to medium-low and gradually add dry ingredients until just combined (dough should be smooth and sticky).

3. Stage

Transfer dough to a gallon-sized freezer bag or piping bag. Snip about 1" off corner of bag. Pipe dough with the tip pointed straight down onto 2 large parchment-lined baking sheets until round is about 2" wide. Repeat, spacing about 2" apart, and smooth with the back of a spoon or wet finger.

4. Stage

Bake whoopies until they spring back to the touch, 15 to 20 minutes.

5. Stage

Let cool slightly, then transfer whoopies to a wire rack and let cool completely.

6. Stage

In the large bowl of stand mixer fitted with the whisk attachment, beat cream cheese and butter on medium-high speed until smooth and creamy.

7. Stage

Add confectioners’ sugar, cinnamon, vanilla, and honey and continue to beat until light and fluffy. Refrigerate until ready to use.

8. Stage

Turn half of whoopies domed side down. Spread filling on smooth sides. Close with remaining whoopies.