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Fluffy Pumpkin-Spice Whoopie Pies
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Fluffy Pumpkin-Spice Whoopie Pies

20 Minutes
20 Min Prep
20 Min Cook
Love fall? Then we know you love Pumpkin-Spice Whoopie Pies. Starring autumn's signature flavor, these Pumpkin-Spice Whoopie Pies make a tasty seasonal dessert.
What You Need
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Whoopie Cakes:
2 large egg
3 cups all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. ground cloves
1 Tbsp. ground cinnamon
1/2 Tbsp. ground ginger
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups brown sugar
1 cup vegetable oil
1 can (29 oz.) pumpkin (about 3 cups)
1 tsp. vanilla
1 tsp. Cream Cheese Frosting:
8 oz. (1 brick) PHILADELPHIA Cream Cheese
3 cups powdered sugar
1/2 cup unsalted butter
1 Tbsp. maple syrup
1 Tbsp. bourbon
1 pinch ground cloves
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Please use alcohol responsibly.
Let's Make It
Preheat oven to 350 degrees. Spray or line baking sheets with parchment paper.
Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
Scoop mixture with an ice cream scoop with a release mechanism, and place 1 inch apart on baking sheets. Bake for 20 minutes. Insert a toothpickinto pie; it should come out clean, otherwise continue to bake until done.
Make cream-cheese frosting: Put powdered sugar in large bowl, and set aside. In your mixer, beat room-temperature butter until smooth (make sure there are no lumps), then add cream cheese, maple syrup, and bourbon, and beat until uniform. Add powdered sugar a little at a time, and beat until mixed to a smooth consistency.
Transfer frosting into a piping bag and cut a medium-sized hole on the end. Once cakes have cooled, add a large dollop of frosting, working in a circular motion, to each cake. Top, and push down gently to fill out center of each whoopie pie. Refrigerate for 3o minutes to an hour, and serve.
Tip: Let cakes cool slightly and serve while still warm. Nothing beats warm cookies straight from the oven!
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