Thursday, October 7, 2010

Recipe: Pumpkin Whoopie Pies

I absolutely love pumpkin.  Ever since I learned to bake, I have made pumpkin bars with cream cheese frosting every year.  This year, I have decided to branch out a little from those and make some different recipes.  Hopefully I will be able to make some more pumpkin recipes.  I have seen these on a few different blogs and thought they looked very good.  I used a recipe from Rachael Ray, because it had good reviews. These were great!  My husband even liked them, and he's not a big fan of pumpkin.  My favorite part is the cream cheese frosting.  Note: These did not flatten out like I thought they would.  After the first batch, I flattened out the batter on the cookie sheet a little bit so they would not be as tall. 

Recipe can also be found here:

Pumpkin Whoopie Pies by Rachael Ray

  • 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


  1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
  2. 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.
  3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
  4. 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.
  5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

1 comment:

  1. This sounds good. I will have to try them. Thanks for sharing this with us.