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Pumpkin Whoopie Pies
The first time I made these, the filling oozed out every time I tried to sandwich them. I realized my mistake wasn't in the baking but in cooling—the cake layers were still warm and fragile, absorbing the moisture from the cream cheese frosting too quickly. Once I let them cool completely on a wire rack before assembling, they held their shape perfectly.
Ingredients
Method
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning without needing extra grease.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until well combined and no lumps remain. Set aside.
- Cream Butter and Sugar: In a large mixing bowl using an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3-4 minutes, until the mixture is pale, fluffy, and light in color. This step incorporates air which gives the cakes their tender crumb.
- Add Wet Ingredients: Reduce speed to low. Add the egg and vanilla extract, mixing just until combined. Scrape down the sides of the bowl with a spatula. Gently mix in the pumpkin purée until fully incorporated. The batter will be thick but pourable.
- Combine Mixtures: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix only until the flour disappears; do not overmix, or the cakes will become tough. Stop mixing as soon as you see no more streaks of flour.
- Scoop Batter: Using a cookie scoop (about 1.5 tablespoons) or two teaspoons, portion the batter onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading. Flatten each mound slightly with the back of your spoon for uniform baking.
- Bake: Bake for 10-12 minutes. The cakes are done when the tops spring back lightly to the touch and the edges just begin to set. Do not overbake, as this will dry out the pumpkin flavor. Rotate the pans halfway through for even baking if your oven runs hot spots.
- Cool Completely: Let the cakes cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This is crucial; assembling warm cakes will melt the frosting and cause soggy bottoms.
- Make Filling: While cakes cool, beat the softened cream cheese and butter in a clean bowl until smooth and creamy. Sift in the powdered sugar, vanilla, and salt. Beat on low speed to incorporate, then increase to medium-high for 2 minutes until fluffy and spreadable. If it’s too thin, chill briefly; if too stiff, add a teaspoon of milk or cream.
- Assemble: Turn half the cake bottoms up (flat side). Pipe or spread about 1 tablespoon of filling onto each flat surface. Gently place another cake on top, flat side down, to create a sandwich. Press lightly to adhere.
Nutrition
Notes
I keep these in rotation because pumpkin spice feels heavy when it’s just pie filling, but here it’s light, spiced cake with a tangy contrast that keeps you from feeling weighed down. The secret is chilling the assembled pies for twenty minutes; it firms up the frosting so each bite stays neat and distinct.
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