She Strengthens

Fall in Love with Pumpkin Whoopie Pies

This autumn, give the classic whoopie pie a seasonal twist by incorporating the warm, comforting flavors of pumpkin. Instead of traditional marshmallow fluff, these adorable treats feature a light and airy buttercream filling.

The Perfect Treat for a Crowd

Miniaturize these pumpkin whoopie pies to serve a crowd at your next fall gathering or party. They’re sure to be a hit with both kids and adults alike!

Pumpkin Whoopie Pie Recipe

Cake Ingredients:

• 1 stick of melted butter
• 1 cup of packed light brown sugar
• 2 eggs, at room temperature, lightly beaten
• 1 cup of pure pumpkin puree
• 2 teaspoons of cinnamon
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of ginger
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 3/4 teaspoon of salt
• 1 2/3 cups of flour

Filling Ingredients:

• 1/2 stick of butter, at room temperature
• 4 ounces of cream cheese
• 1 cup of confectioners sugar
• 1/2 teaspoon of vanilla extract
• 1/8 teaspoon of salt

Baking the Cakes

Preheat your oven to 350 degrees. In a large bowl, combine the melted butter and brown sugar until smooth. Beat in all remaining cake ingredients except flour. Once smooth, slowly mix in flour to prevent a powdery explosion.

Spooning Out the Cakes

Line baking sheets with parchment paper and spoon out mounds 2 to 2 1/2 inches in diameter for large cakes or 1 inch for minis. Be sure to measure out an even number of cakes. Bake for about 10 minutes for large cakes.

Whipping Up the Filling

While the cakes bake, whip together the butter and cream cheese for the filling. Add remaining ingredients, beating at a low speed. When evenly combined, increase the speed to medium and whip until fluffy.

Assembling the Whoopie Pies

Allow the cakes to cool completely. Refrigerate the filling until ready, if necessary. Create sandwiches by spreading the flat side of one cake with filling and topping it with a second cake. Enjoy!