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.
Mix the dry ingredients together in a medium bowl (flour, pumpkin pie spice, baking powder, baking soda, and salt).
Mix the wet ingredients together in a large bowl (vanilla, eggs, pumpkin puree, brown sugar, and oil).
Gradually incorporate the dry ingredients into the wet, mixing well.
Preheat oven to 350ºF.
Drop a large tablespoon of the batter onto a greased baking sheet.
Bake for about 15 minutes (or until it passes the toothpick test).
Let cool completely.
Start the filling by sifting confectioners' sugar into a medium bowl.
In a stand mixer, beat butter until smooth then add the cream cheese and beat until combined. Add the sugar and vanilla and beat until smooth. Cover and refrigerate.
Assemble the whoopies: bun, filling, bun. Press down firmly so the filling spreads to the edges.
Refrigerate pies before serving.