I made some whoopie pies today in honor of Matt's birthday - he's not a big fan of cake and even if he was, we eat enough cake during birthday season to last us for a while. This was my first time making the pies and I have to pass along the recipe because they are really good. I got the recipe from my friend Theresa (who will be thrilled to be mentioned in a recipe post)...who got it from her friend, Rachel Ray. Enjoy!
- 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon plus 2 pinches salt
- 1-2/3 cups flour
- 4 ounces cream cheese, chilled
- 1 cup confectioners' sugar
- Preheat the oven to 350°. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
- Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
- It's important that the eggs be at room temperature.
- Use an ice cream scoop with a clicker like they say - I filled mine about 3/4 full otherwise they turn out really big.
- Parchment paper is important. It's in the baking aisle.
- I had to bake mine a few minutes longer than the 10 minutes they say.
- I doubled the recipe. Makes 12-14 pies if you double, 6-7 if you don't (twice as many cookie halves before you put them together...kind of confusing).