Pumpkin Whoopie Pies Recipe
Recipe by Every Day with Rachael Ray
Makes about 2 dozen assembled whoopie pies (Depending on how large you make them)
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using a cookie scoop or tablespoon, drop mounds of batter, spaced evenly, onto each baking sheet. Try to make them all the same size. Bake until springy to the touch, about 8-10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half cakes with the cream cheese frosting. Top each with another cake.
1) To ensure that the cookies are all the same, I used my 1 tablespoon cookie scooper. This was a time saver, plus it created these adorable mini whoopie pies that were all the perfect size.
2) I doubled my filling recipe. I wanted there to be a thick layer of cream cheese frosting in each of the pies. The frosting filling is my favorite part! (1 stick of butter, 8 ounces of cream cheese, 2 cups confectioner’s sugar, 4 pinches of salt and 1 teaspoon of vanilla)
3) These cakes sometimes get sticky. So when I pack them up, I divide each layer with wax paper.