There’s nothing wrong with a classic whoopie pie, but who doesn’t love pumpkin? This fall-flavored version of the sandwich dessert has a fluffy buttercream filling rather than the usual marshmallow fluff. Make them smaller to serve a crowd. Recipe from Everyday With Rachael Ray.
- <strong>For cakes:</strong>
- 1 stick butter, melted
- 1 cup packed light brown sugar
- 2eggs, at room temperature, lightly beaten
- 1 cup pure pumpkin puree
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon vanilla extract
- 1 teaspoonbaking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 2/3 cups flour
- <strong>For filling:</strong>
- 1/2 stick butter, at room temperature
- 4 ounces cream cheese
- 1 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 350 degrees.
- To make cakes, combine melted buter and brown sugar in a large bowl until smooth. Beat in all remaining cake ingredients except flour. Once smooth, slowly mix in flour to prevent a powdery explosion.
- Line baking sheets with parchment paper and spoon out mounds 2 to 2 1/2 inches in diameter for large cakes or 1 inch for minis. Be sure to measure out an even number of cakes. Bake for about 10 minutes for large cakes.
- While cakes bake, whip together butter and cream cheese for filling. Add remaining ingredients, beating at a low speed. When evenly combined, increase the speed to medium and whip until fluffy.
- Allow cakes to cool completely (refrigerate filling until ready, if necessary). Create sandwiches by spreading flat side of one cake with filling and topping it with a second cake.