:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/fUunTxygwqVBwd9tBqFE/b0261f59d8177a3bcbd0d19b35a5c8.jpg "Pumpkin Spice Whoopie Pies with Cream Cheese Frosting")
Pumpkin Spice Whoopie Pies with Cream Cheese Frosting
Also called moon pies, whoopie pies are actually two little cakes sandwiched together with a layer of frosting in the middle. They’re the ideal treat to pack up and take on the road, to a school bake sale, the office, or a party potluck. For more icing-filled inspiration, check out our Gingersnap Sandwich Cookies with Lemon Filling, Little Ditsy Cream Pies, and Chocolate Sandwich Cookies with Peppermint Buttercream Filling.
Ingredients
- 11⁄2 Cup whole-wheat flour
- 1 teaspoon baking soda
- 3⁄4 teaspoon fine sea salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄2 Cup unsalted butter, melted and cooled
- 1 Cup firmly packed light brown sugar
- 2 large eggs
- 1 Cup canned pumpkin purée
- 4 tablespoon unsalted butter, at room temperature
- 4 ounce cream cheese, at room temperature
- 1 Cup powdered sugar, sifted
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Directions
Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper. Sift together the flour, baking powder, baking soda, salt, and spices; set aside.
In a medium bowl, combine the melted butter, brown sugar, eggs, and pumpkin purée. Add the dry ingredients and stir just until combined. Quickly spoon heaping tablespoons of batter onto prepared trays, spacing them inches apart (about 16 per tray).
Bake until the cakes spring back when touched and don’t leave a fingerprint, 8 to 10 minutes. Let cool completely, about 2 hours.
Mix together 4 tablespoons of butter, the cream cheese, and powdered sugar with a mixer on high speed until very fluffy, 3 to 4 minutes.
Spoon or spread a large dollop of filling mixture onto the flat side of half the cakes and then press together with another cake to make a sandwich.
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