Cream cheese frosting, flavored with pumpkin pie spices and sandwiched between two delicious cake-like pumpkin cookies. They can be frozen, individually wrapped, and stored in the freezer to be consumed at a later time. This recipe is also very universal, as it can be used to make a 4 layer cake, 15 cupcakes or 35 whoopie pies. The recipe can also be cut in half to yield less.
Pumpkin Spice Whoopie Pies
Ingredients
Pumpkin Spice Cake
- 2 (15 Ounce Cans) Pumpkin Purée
- 4 Cups Flour
- 4 Teaspoons Baking Powder
- 2 Teaspoons Baking Soda
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Pumpkin Pie Spice
- 2 Cups Packed Brown Sugar
- 1 Cup Granulated Sugar
- 1 Cup Neutral Oil (Melted Butter or Avocado oil)
- 8 Large Eggs
- 1 Teaspoon Vanilla Extract
Frosting
- 1 (8oz package) Cream Cheese
- 1/2 Cup Butter
- 4 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Pumpkin Pie Spice
Instructions
Create The Cake Batter
- In a mixing bowl, sift together all of your dry ingredients. Flour, baking powder, baking soda, cinnamon and pie spice. Mix well to combine.
- Using a stand or hand mixer on a low setting, add in the brown and granulated sugar. Once incorporated, slowly add the pumpkin puree, then eggs, vanilla and oil. Continue to mix on low until the oil has fully blended with the batter.
- If you are making a cake, divide 2 cups of batter into a 6 inch spring form pan per each layer. Approx. 1/3 Cup of batter per cupcake. Bake at 350 degrees. Cake is done when a toothpick inserted in the center of the cake comes out clean. I used a 1.25oz disher (icecream scoop) to create the uniform shape and size of my whoopie pies. Just spoon the batter out onto a parchment lined pan and bake until lightly browned. Let the cake cool fully before frosting.
Frosting
- Starting out with room temp butter, combine with cream cheese at a high speed. Whip to remove any clumps and combine the butter with the cream cheese. Turn down the speed and add the vanilla. Slowly add the sugar. At the very last, add the pie spice, mixing well.