Pumpkin Whoopie PiesBrooke McLay
The holiday’s are here! Wanna get your bake on, and do it in style? Good news for you! We recently caught up with Jamie Lothridge, the brains and brilliance behind one of the best baking websites online: My Baking Addiction. Whether you’re looking to make brownies or cake, muffins, cookies, or these incredible Pumpkin Whoopie Pies, My Baking Addiction is the place to go for drool-worthy photo’s, no-fail recipes, and hundreds of incredible ideas that are sure to satisfy your sugar tooth. As if a website full of remarkable recipes isn’t enough, Jamie shared a bunch of exclusive tips and secrets that will help you get through the baking season without breaking a sweat.
“What’s better than a pumpkin cookie covered in delicious cream cheese frosting? TWO pumpkin cookies sandwiched together with cream cheese frosting!
When I was little, I loved when my grandma would make chocolate whoopie pies. I remember licking the filling as it oozed out of the sandwiched pieces of soft chocolate cookies and savoring every morsel! I fondly thought of these memories while feeling the crisp chill sneaking through the open window in my kitchen. Then it came to me; why not do a whoopie pies that will blend well with all the wonderful flavors and smells that autumn has to offer? And so, the idea of Cinnamon-Spiced Pumpkin Whoopie pies soon became a reality.
These delicious treats begin with a soft, moist cookie with a cake-like texture, spiced with pure pumpkin, cinnamon, ginger, and nutmeg (pumpkin pie spice). Pipe some delicious cream cheese filling spiced with cinnamon and cardamom, and you have the perfect treat for that chilly autumn day.”
Cinnamon Spiced Whoopie Pies
For the Cakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin spice
- 1 teaspoon salt
- ½ cup of unsalted butter, softened
- ¼ cups granulated sugar
- ¾ cups dark brown sugar
- 2 large eggs
- 1 cup of pure solid pumpkin
- 2 teaspoons of vanilla extract
For the Cinnamon Cream Cheese Frosting:
- 8 oz of cream cheese, softened
- 4 ounces of unsalted bitter, softened
- 2 cups of powdered sugar
- 1 teaspoon of cinnamon
- ½ teaspoon of cardamom
- 1 teaspoon of vanilla
- 1 tablespoon of milk
To Make the Cakes:
1. Preheat oven to 375 degrees.
2. Mix together butter, sugar, and brown sugar until thoroughly combined and fluffy; about 3 minutes. Add eggs, one at a time, until they are mixed well. Add vanilla and pumpkin until combined.
3. In a separate bowl, combine flour, pumpkin spice, baking soda, salt and baking powder.
4. Sift and stir into the pumpkin mixture until combined.
5. On a parchment lined baking sheet, drop two rounded tablespoons of the pumpkin mixture.
6. Bake for 11-13 minutes until cake bounces back to the touch.
7. Cool on baking sheets for 3 minutes and move to cooling rack to cool completely.
To Make the Frosting:
1. Beat together cream cheese, vanilla, and butter until mixed completely.
2. Slowly add powdered sugar until incorporated with cream cheese mixture.
3. Mix in cinnamon and cardamom and slowly add the milk until filling is light and fluffy.
**Note: For this recipe, I used a whoopie pie pan; however, a parchment lined baking sheet can work just as well.
Jamie Lothridge is the author of the popular baking blog, My Baking Addiction. For more of her great recipes, you can access her site at mybakingaddiction.com.