Description
Delightful soft pumpkin cakes filled with luscious cream cheese frosting, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl.
- Combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in another bowl and mix until well blended.
- Add the dry ingredients to the wet ingredients gradually, stirring gently until just combined.
- Scoop rounded tablespoons of batter onto the baking sheets, leaving space between them. Bake for 10-12 minutes or until edges are set.
- Cool the pies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Beat together cream cheese, powdered sugar, and maple syrup in a mixing bowl until smooth.
- Spread a generous amount of cream cheese filling on the flat side of one pie and top with another pie, flat side down.
Notes
For a dairy-free option, substitute cream cheese with vegan cream cheese and use flax eggs for the batter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin pie, fall dessert, whoopie pies, cream cheese frosting, autumn recipes