Hi Everyone! So I know that this is the second Pumpkin Spice flavored recipe I’m sharing with you this week, but these whoopie pies were just too good to not tell you about! And it’s the beginning of September, which means that fall is on its way, which is a good enough excuse for me! If you’ve never had a whoopie pie before, it’s a sort of mini-cake sandwich with a filling. The first time I ever had one was at an Amish market in the beautiful Pennsylvania countryside where we used to take lots of trips when it was just a short drive for us. Those Amish markets are quite something! Their bakeries are filled with every possible traditional handmade baked good from breads, muffins and donuts to beautiful pies, cakes and whoopie pies. And with all the horses and buggies parked outside, it’s like stepping back in time! So I decided to make my own version of this little sweet treat with some fall-inspired flavors. These Pumpkin Spice Whoopie Pies are a perfect fall dessert treat! They have the warm, spiced flavors of the season and are glued together with a deliciously sweet and thick cream cheese filling (that I could seriously just eat by itself. With a big spoon. Why can’t that be considered dessert?!) They don’t take very long to make and only use a couple of ingredients thanks to the cake mix shortcut, so if you are looking for a good pumpkin dessert this fall, give these a try!
PUMPKIN SPICE WHOOPIE PIES
WITH CREAM CHEESE FROSTING
(Recipe adapted from BHG and Martha Stewart)
*Makes 12 – 15*
YOU WILL NEED
1 package Spice Cake Mix
1/3 cup unsalted butter, softened
1 cup canned pumpkin
1/2 cup milk
CREAM CHEESE FILLING
3 cups confectioners’ sugar
8oz cream cheese, softened
4oz (1 stick) unsalted butter, softened
1 tsp pure vanilla extract
1. First, make the whoopie pies. Preheat your oven to 375 deg F and line your baking sheets with parchment paper. In your electric mixer bowl, mix together the pumpkin and butter until you get a smooth, creamy mixture (the butter needs to be very soft for this). Then, add in the milk and eggs and mix again, until the mixture is smooth. With the mixer running on low, add in the spice cake mix in three portions, and mix until you have a smooth, thick batter.
2. Drop mounds of the batter into your baking sheets (about 1 1/2 tbs each. If you want your whoopie pies smaller/bigger, use less/more batter) a couple of inches apart to give the whoopie pies room to grow as they bake. Smooth out the tops with a greased knife before putting them in the oven. Bake for 11 – 14 minutes (depending on the size), or until the middle has set and the edges have browned slightly. Let cool completely before adding the filling.
3. To make the cream cheese filling, mix together the cream cheese, butter (both must be softened), confectioners’ sugar and vanilla extract, until you have a smooth mixture. To assemble the whoopie pies, either pipe an amount of filling onto one half of the whoopie pie using a piping bag, or just use a spoon and do the same, then top with the second half of the whoopie pie, pressing down gently. Refrigerate the whoopie pies once they are done.
.Happy Baking, Everyone!