Pumpkin Whoopie Pies
8 oz Butter
8 ¾ oz Sugar
2 Tbsp + 1 tsp Molasses
1 tsp Vanilla
3 Eggs
8 ¾ oz Pumpkin Puree
11 ½ oz Pastry Flour
3 Tbsp Cinnamon
1 ½ tsp Baking Powder
1 tsp Nutmeg
1 tsp Ginger
¾
tsp Baking Soda
¾ tsp Salt
3 ½ oz Buttermilk
1.
Preheat the oven to 350 F. Line 1 large sheet pan with parchment. Sift the flour, soda, salt
and spices together in a large bowl. Whisk to combine.
2. In the bowl of an electric mixer fitted with a whisk,
beat the sugar, butter and molasses until blended and fluffy. Beat in the eggs, one at a time, and continue to
beat until fluffy, thick and pale in color, about 3 minutes. Blend in the pumpkin puree.
3. Now pour 1/3 of the dry ingredients into the mixer bowl and mix on low until barely combined. Stop
the mixer and pour in half of the buttermilk. Mix again barely. Stop the mixer again. Add
another 1/3 of the dry ingredients. Continue to proceed with the rest of the buttermilk and dry ingredients.
Mix only until the ingredients are well blended. Take the bowl off of the machine and gently fold to ensure
that the batter is homogenous. Now, scoop the batter evenly onto the prepared pans. Immediately
place the pans in the oven.
4. While the batter is baking, prepare the cream cheese frosting (recipe below).
5. Bake for 10 - 14 minutes, or until a skewer inserted in the center of one whoopie comes out clean.
Let cool completely. Now pipe some frosting onto half of the whoopies and sandwich them together.
Cream Cheese Frosting
12
oz cream cheese, softened to room temperature
¾ C powdered sugar
4 oz unsalted butter, soft
1 tsp cinnamon, or more to taste
1 tsp vanilla extract
In the bowl of an electric mixer on low speed with the paddle attachment,
beat the cream cheese, scraping the bowl as needed. Add the softened butter and mix on low speed , occasionally
scraping the
bowl as needed, until
smooth. Add the sugar and vanilla and mix on low speed until combined.
