Raise your hand if you are annoyed that you keep on hearing about this so-called "Lady Party" but not one single recipe has been posted! Ya ya, I know, bad blogger. But here, right in front of you is one of my favorite desserts I served at the Lady Party. Hello Pumpkin Whoopie Pies, nice to meet you.
These are basically everything you love about a moist and delicious pumpkin roll but in a travel size. I was so excited these turned out and that they were so close to the amazing pumpkin roll my cousin Margie makes!!! YUM. I do have confirmation that she will be making said pumpkin roll and bringing it to Thanksgiving this year. Holler.
These were quite easy to make and even easier to eat. I made them the day before and filled them the day of the party. I'm not 100% sure I would recommend this as the cake part of the whoopie pies is very moist and the tops almost became sticky from being covered over night. I took the cover off and let them sit for several hours uncovered and they were better but just a little tip for ya.
Without further introduction, Pumpkin Whoopie Pies.
Musical selection: Giving Up The Gun by: Vampire Weekend. love.
Once the cakes were cooled I took them off of the cookie sheets lined with silpats and place them into air tight containers layered with parchment paper. They did not stick but remember they need some time to air out before filling and plating.
Anyways, put a good amount of frosting on one cake and place and gently squeeze the other cake on top.
And this. Enjoy with coffee...Oh man I wish there was some of these left.
Pumpkin Whoopie Pies
- For the cakes:
- 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 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon
- 1-2/3 cups flour
- For the filling:
- 4 ounces cream cheese, chilled
- 1 cup confectioners' (powdered) sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 dash of cinnamon
- Preheat the oven to 350°. Line two baking sheets with parchment paper or use two silpat mats.
- 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, the salt and 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 and press gently.
Recipe adapted from Rachael Ray's recipe I had printed off a while ago.
Ps. weird formatting what!? Sorry.