Description
Delight in these soft and pillowy Pumpkin Whoopie Pies, bursting with cozy pumpkin spice flavors and made using a whole can of pumpkin. Sandwich these moist pumpkin cakes with a rich and silky brown butter cream cheese frosting, finished with a dusting of powdered sugar. Perfect for Halloween gatherings or festive Thanksgiving treats.
Ingredients
Scale
Whoopie Pies
- 1/4 cup salted butter, melted (57 grams)
- 3/4 cup vegetable oil (166 mL)
- 2 cups brown sugar, packed (440 grams)
- 3 tbsp granulated sugar (39 grams)
- 2 large eggs, at room temperature
- 2 and 3/4 cups canned pumpkin (Do not use canned pumpkin pie filling)
- 2 tsp vanilla extract
- 2 cups all-purpose flour, spooned & leveled (260 grams)
- 1 cup white whole wheat flour, spooned & leveled (130 grams; can substitute 1 cup all-purpose flour)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 and 1/4 tsp cinnamon
- 1 and 1/4 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp ground cloves
Brown Butter Cream Cheese Frosting
- 1/2 cup + 1 tbsp salted butter (127 grams)
- 6 oz cream cheese (softened at room temperature for about 5 minutes)
- 3 cups powdered sugar (360 grams)
- 1/4 tsp cinnamon
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Brown the Butter for the Frosting: In a medium saucepan over medium heat, melt the butter. Reduce heat to medium-low and stir occasionally as the butter foams, turns golden, and then browns, releasing a nutty, caramel aroma. Once deeply golden, pour into a heat-safe container and refrigerate until cooled to room temperature. This can be made up to two weeks ahead and stored in the fridge.
- Prep: Preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper to prevent sticking.
- Make the Whoopie Pies: In a large mixing bowl, melt the butter. Whisk in vegetable oil, brown sugar, and granulated sugar until combined. Add eggs, pumpkin, and vanilla extract, whisking until smooth. Add all dry ingredients (flours, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves) and fold in gently with a silicone spatula until just incorporated. The batter will be slightly thick and a little lumpy; avoid overmixing.
- Bake: Using two tablespoons, drop mounds of batter onto the prepared baking sheets, spacing them to allow for spreading. Bake for 12-13 minutes, or until a toothpick inserted comes out with moist crumbs. Cool on the baking sheet placed on a wire rack for several minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Frosting: Beat the cooled browned butter with softened cream cheese in a medium bowl until creamy and smooth, even if initially lumpy. Gradually add powdered sugar in two additions, mixing thoroughly. Stir in maple syrup, cinnamon, and vanilla. Taste and adjust seasoning as needed.
- Assemble: Using an offset spatula or a piping bag fitted with a 1A round tip (or a zip-top bag with the corner snipped off), spread frosting onto one whoopie pie cake and sandwich with another. Repeat for all pies. Optionally dust the assembled pies lightly with powdered sugar.
- Serve & Store: Serve immediately or store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- These pumpkin whoopie pies are soft and pillowy, filled with the warmth of pumpkin spice and a rich brown butter cream cheese frosting.
- Do not use canned pumpkin pie filling; use plain canned pumpkin for correct texture and flavor.
- For easier piping, avoid using a piping tip inserted into a plastic zip bag because pressure can expel the tip.
- Make frosting ahead and chill up to two weeks to save time on the day of serving.
- Store assembled whoopie pies refrigerated up to 4 days; they’re best fresh or chilled.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 517 kcal
- Sugar: 54 g
- Sodium: 289 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.4 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 57 mg
