Yep, another pumpkin dessert… today I’m officially whoring myself out to the seasonal recipes in an attempt to get a little extra love from you all. Did it work?
I went through most of my sad life with a hole in my heart the shape of a whoopie pie. It took me 25 years to find this magnificent creation (Crumbs NYC) and another 6 months before I attempted to make my own… welcome to attempt #2, perfection with some pumpkin.
As the picture suggests, I mixed the listed ingredients in their respective bowls and then added the flour mixture to the puree mixture a little at a time. It comes out looking like a nice pumpkin batter.
Look at me showing off my photoshop skills. Yep… words on pictures, going all out on this post.
I dolloped the cake mix onto a greased pan (ran out of parchment paper, damn it) and then baked them for about 13 minutes.
While they were baking I made the filling. Last whoopie pie attempt I went traditional with the marshmallow filling… it was ok. This time I busted out a cream cheese filling… AMAZING! That could be my cream cheese bias speaking, I’m borderline addicted.
Once the cake was done I let them cool down a bit and then constructed these little diabetes sandwiches.
Your stomach will tell you to start shoveling them in your mouth. If at all possible, I suggest that you throw them in the fridge for 30 minutes or more before you chow down… having them slightly chilled is a huge bonus.
PS: Good luck trying to convince yourself these are even remotely healthy.
Light and fluffy pumpkin spice whoopie pie with a cream cheese filling.