Pumpkin Whoopie Pies
(from shaunna’s recipe box)
Source: Every Day with Rachael Ray
Prep time: 35 minutes
Cook time: 10 minutes
Serves 12 people
Ingredients
- 1 1/2 sticks unsalted butter (1 stick melted, 1/2 stick softened)
- 1 c. light brown sugar, packed
- 2 large eggs, at room temp, lightly beaten
- 1 c. canned pumpkin
- 1 tbsp. pumpkin pie spice
- 1 1/2 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. + 2 pinches salt
- 1 2/3 c. flour
- 4 oz. cream cheese, chilled
- 1 c. confectioners' sugar
Directions
- Preheat the oven to 350°. Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.