Are you ready to fall head over heels for the most delightful autumn dessert? These Pumpkin Whoopie Pies are the perfect blend of soft, spiced pumpkin cake and a creamy, dreamy cream cheese frosting. They're surprisingly easy to make, perfect for beginner bakers, and guaranteed to impress even the most seasoned dessert aficionados. Get ready for a taste of fall that’s both comforting and utterly delicious! This recipe offers a fantastic addition to your collection of easy recipes and healthy meals, ideal for quick dinner ideas or a special occasion.
Ingredients:
For the Pumpkin Cakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Making the Pumpkin Cakes:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- Wet Ingredients: In a large bowl, combine the sugar, oil, eggs, pumpkin puree, and vanilla extract. Mix until well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Bake: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Making the Cream Cheese Frosting:
- Beat the Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, beating until light and fluffy.
- Flavor: Stir in the vanilla extract and salt.
Assembling the Whoopie Pies:
- Pair the Cakes: Once the cakes are completely cool, pair them up based on size.
- Frost: Spread a generous amount of frosting onto the flat side of one cake. Top with another cake to create a sandwich.
- Enjoy: Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips for the Best Pumpkin Whoopie Pies:
- Don't Overmix: Overmixing the batter can lead to tough cakes. Mix until just combined.
- Room Temperature Ingredients: Using room temperature ingredients will ensure that the batter mixes smoothly and the frosting is light and fluffy.
- Cooling is Key: Make sure the cakes are completely cool before frosting them to prevent the frosting from melting.
- Get Creative with Frosting: Add a sprinkle of cinnamon or pumpkin pie spice to the frosting for extra flavor.
Variations:
- Spice it Up: Add a pinch of cayenne pepper to the cake batter for a little kick.
- Chocolate Swirl: Add ½ cup of melted semi-sweet chocolate chips to the cake batter for a delicious chocolate pumpkin swirl.
- Different Frosting: Try a maple buttercream frosting or a caramel frosting for a unique twist.
Nutritional Information (per whoopie pie, approximate):
Calories: Approximately 300-350 Fat: 15-20g Saturated Fat: 5-8g Cholesterol: 40-50mg Sodium: 150-200mg Carbohydrates: 40-45g Sugar: 25-30g Protein: 3-4g
These values are estimates and may vary depending on the specific ingredients used. Enjoy these delicious and homemade pumpkin whoopie pies! They are perfect for fall gatherings, potlucks, or simply a cozy night in. These delicious dishes are sure to become a favorite in your household.