Ingredients
Equipment
Method
Whoopie Pie Batter
- Preheat your oven to 350℉
- Place the oil, pure pumpkin puree, brown sugar, vanilla, salt, and eggs in the bowl of a stand mixer fitted with the whisk attachment.
- Mix until combined and all the ingredients are incorporated
- Place the drum sieve over a large mixing bowl
- Place the flour, baking powder, baking soda, and pumpkin spice blend in the drum sieve, and sift it through into the bowl
- Add ½ of the sifted dry ingredients to the mixing bowl with the pumpkin mixture
- Combine ingredients on low to medium speed until incorporated, scrape down the sides of the bowl then add the remaining ingredients and repeat the process until all of the dry ingredients are combined and the batter is smooth
- Line the cookie sheet pan with parchment paper and spray with pan release spray
- Using the portion scoop or two large spoons place 6 scoops of batter onto the pan, place the pan in the oven and bake for 15 minutes
- Remove them from the oven and place them on the wire rack, repeat the process until all of the batter in used
Whoopie Pie Filling
- Place the cream cheese, butter, vanilla extract, and salt in the bowl of a mixer fitted with a whip attachment, combine on medium to high speed until smooth
- Add the powdered sugar 1 cup at a time on low speed until combined and smooth, then add the heavy cream and mix on high speed until smooth and fluffy
Assembling the Whoopie Pies
- Place cooled cakes flat side up on a clean cookie sheet pan with a fresh piece of parchment paper
- Using a portion scoop, place a scoop of icing onto ½ of the cakes, use the remaining cakes to top the icing, creating the finished whoopie pie. Dust with powdered sugar and enjoy!
Nutrition
Notes
These two recipes can be made ahead by 2-3 days and stored separately in the refrigerator until you are ready to assemble and serve them. See the above instructions on how to store them if you would like to make them ahead.