She Strengthens

Fall in Love with Pumpkin Whoopie Pies

These adorable treats, also known as moon pies, consist of two soft cakes filled with a rich frosting in the middle. They’re perfect for snacking on-the-go, sharing at school bake sales, or impressing coworkers at the office.

Pumpkin Spice and Everything Nice

The addition of pumpkin spice and puree makes these whoopie pies a seasonal sensation. Get ready to indulge in the warm, comforting flavors of fall.

A Delicious Recipe to Try

Yield: 16 (3-inch) pies
Difficulty: Easy
Total Time: 40 minutes, plus cooling time
Active Time: 30 minutes

Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter (1 stick), melted and cooled
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 cup canned pumpkin puree

Frosting Ingredients

• 4 tablespoons unsalted butter (1/2 stick), at room temperature
• 4 ounces cream cheese, at room temperature
• 1 cup powdered sugar, sifted

Let’s Get Baking!

Preheat your 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 puree. Add the dry ingredients and stir just until combined. Quickly spoon heaping tablespoons of batter onto prepared trays, spacing them 2 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.

Assemble the Pies

Mix together the butter, 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. Enjoy your delicious pumpkin whoopie pies!