Ingredients
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Equipment Needed
- Whoopie Pie Molds
- Rubber spatula
- Measuring cups
- Mixing bowls (medium & large)
- Hand Mixer
- Frosting Piping Tips (not required but a nice to have!)
- Frosting Piping Bags (not required but a nice to have!)
Whoopie Pies
- 1 cup (120 grams) all-purpose flour (spooned and leveled)
- 1/2 teaspoon (2 grams) baking soda
- 1/4 teaspoon (1 gram) baking powder
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar (light or dark)
- 1 1/2 teaspoons (4 grams) ground cinnamon
- 1/2 teaspoon (1 gram) pumpkin pie spice
- 1/4 teaspoon (0.5 grams) ground nutmeg
- 1/8 teaspoon (0.25 grams) ground allspice
- 1/4 teaspoon (1.5 grams) salt
- 1 large egg (50 grams, out of shell), room temperature
- 1/2 cup (118 ml) buttermilk, room temperature
- 1/3 cup (79 ml or ~72 grams) vegetable oil
- 3/4 teaspoon (3.5 ml or ~3.2 grams) vanilla extract
- 1 cup (240 grams) pumpkin puree (not pumpkin pie mix)
Cream Cheese Filling
- 6 oz (170 g) cream cheese, softened to room temp
- 6 tbsp (85 g) unsalted butter, softened to room temp
- 1/2–1 tbsp (7.5–15 ml) milk
- 3/4 cup (90 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
What to do
1. Preheat oven to 350. In a large bowl, sift all dry ingredients (flour, salt, spices, baking powder, baking soda). Give everything a good whisk. Add sugars and gently whisk again.
2. In a medium bowl, using a whisk mix buttermilk, pumpkin, oil, egg and vanilla. Slowly pour this wet mix into the dry mix. Continue mixing until everything is almost combined.
3. Using baking or cooking spray, grease whoopie pie molds. I bought my mold off of amazon and its an awesome addition to my baking supply! Pour batter into molds, about 2/3 of the way full. This batter yields about 4-5 pies (8-10 cakes).
4. Bake for about 10-11 minutes, or until an inserted toothpick comes out clean. Let pies cool for about 20-30 minutes. When pies cool, push them out of the silicon mold. Note: I push from the bottom up, slowly and gently.
5. For the frosting, add butter and cream cheese to a bowl, mix with a hand mixer. Add all other ingredients. Beat until smooth. (*see note below)
6. Spoon or pipe frosting onto half of the whoopie pies, and then place the other whoopie pies on top creating a sandwich! Enjoy at room temperature or cold! Either way they are delicious. Store in fridge for up to 3 days.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When mixing the batter for the cakes, it is important to know that you should NOT overmix. Overmixing can lead to dry and tough cake. While it may be tempting to smooth out every single lump, don’t. Mix the batter until all dry ingredients are no longer visible, then put the spatula down :-D.
- Try not to overfill the silicon molds. Because we are using baking powder and baking soda, the cakes will increase in height and expand as they bake, so we want to give them room as they bake.
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.
More Recipes!
Here are some similar recipes you might enjoy!
Applie Cider Loaf with Cinnamon Streusel
Brown Butter Pumpkin Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!