Pumpkin Whoopie Pie


To make the pumpkin whoopie pie batter, combine 1 1/2 cups of all-purpose flour with 1/2 teaspoon each of baking powder, baking soda, and salt. In a separate bowl, mix 1/2 cup of brown sugar with 1/2 cup of granulated sugar, 1/2 cup of vegetable oil, 1 large egg, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. 

Instructions Step - 1

1. Combining Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to maintain a soft texture. The batter should be thick but smooth.

step - 2

Preheat the oven to 350°F (180°C). Drop spoonfuls of the batter onto a baking sheet lined with parchment paper, leaving space for spreading. Bake for 10-12 minutes, or until the edges are firm and the centers are set. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. 

step - 3

For the filling, beat 4 ounces of softened cream cheese with 1/4 cup of softened butter, 1 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy. If the filling is too thick, add a splash of milk to achieve the desired consistency. 

step - 4

Once the cakes are completely cooled, spread or pipe a generous amount of cream cheese filling onto the flat side of one cake. Top with another cake, flat side down, to create a sandwich. Repeat with the remaining cakes. 

step - 5

To help the whoopie pies set, refrigerate them for at least 30 minutes before serving. This helps the filling firm up and keeps the pies together. 

step - 6

Serve pumpkin whoopie pies chilled or at room temperature. They make a delicious treat for fall gatherings and can be stored in an airtight container in the refrigerator for up to a week.