Pumpkin Whoopie Pies

This weekend I had the blessing of speaking at the ladies’ retreat at The Wilds of New England. I’ll share more of that later, but today I want to share (again) the recipe for the dessert we had Friday night – Pumpkin Whoopie Pies. I’ve posted this recipe before, but thought it deserved double honor since its now pumpkin season! You won’t be disappointed with these yummy little treasures!

Pumpkin Whoopie pies

Cakes – Makes 4.5 dozen small sized pies

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree (Two regular size cans)
1 tsp. vanilla
2 eggs

Preheat oven to 350.

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, (I made mine 1/2 Tbl. size, perfect for little hands to hold!) drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1″ between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

Filling – Browned Butter Frosting

5 Tbl butter
4 oz cream cheese softened
1 Tbsp maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
pinch of ground cloves
3 – 3 1/2 cups powdered sugar

In a small saucepan, over medium-low heat, melt the butter. Continue heating the butter until it turns a light golden brown color. Set aside and let it cool for 15 minutes.
In a stand mixer, beat the cooled browned butter and softened cream cheese on medium speed, until light and fluffy (about 2 minutes).
Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix on LOW until just combined.
Slowly and gradually beat in the powdered sugar.
To one of the cooled cookies, spread about 2 tsp of the frosting, then top with another cookie. Place on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes.
If desired, sprinkle with powdered sugar just before serving.