The work week may be wrapping up, but I’m not quite done with my theme of all things cream-filled. Earlier this week, I posted a recipe for Mini Chocolate Whoopie Pies and the response was fantastic, not only from readers but also from my friends and coworkers who are the happy recipients of my creations. The response was so good, in fact, that I was asked to make more flavors of whoopies to share.
That being said, I present to you: Pumpkin Cream Cheese Whoopie Pies!
I’m a believer in year-round pumpkin desserts (*ahem* Mini Pumpkin Cheesecakes) but my final decision to make this whoopie combo came after waking up to the coldest, wettest, fall-feeling day we’ve had all summer. If it looks like Fall, feels like Fall, shouldn’t it also taste like Fall?
Unlike the chocolate whoopie pie cake which is a little denser, these pumpkin cakes are springy and lightweight. Filled with either cream cheese or plain marshmallow cream (follow the same marshmallow filling recipe below, but don’t add cream cheese), people will fall in love with these heavenly little whoopie pies.
I’d love to hear from you! Leave a comment below or head over to the Weekend Baker Blog FaceBook page.
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. pumpkin pie spice
- ½ tsp. salt
- ½ cup (1 stick) butter, softened
- 1¼ c. granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 c. Libby’s Pumpkin
- 1 tsp. vanilla extract
- ½ c. vegetable shortening (Crisco original shortening)
- ½ c. unsalted butter, softened to room temperature
- 8 oz. cream cheese, completely softened to room temperature
- 2 c. powdered sugar
- 2 c. marshmallow creme
- 2 tsp. vanilla extract
- Preheat oven to 350°F.
- Prepare baking tins (Foil Tarts work perfectly) by spraying well with cooking spray.
- If you don’t have baking tins, line a cookie sheet with parchment paper and spray lightly with cooking spray.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger and salt. Whisk together.
- In a large mixing bowl, beat butter and sugar on medium for ~2 minutes.
- Add eggs one at a time, beating well and scraping the bowl after each addition.
- Add pumpkin and vanilla. Beat well until fully combined.
- Mix in dry ingredients, a third at a time, mixing well and scraping the bowl after each addition until all ingredients are combined.
- Scoop ~1 heaping tablespoon into prepared tins.
- Bake 12 minutes, until a toothpick comes out clean from the center.
- Let stand 2-3 minutes after being removed from the oven before dumping from tins (if applicable) and moving cakes onto a cooling rack.
- In a mixer, combine softened butter and shortening and mix until creamy. Scrape the edges of the bowl at least once.
- Add half of the other ingredients (1 c. powdered sugar, 1 c. marshmallow cream, 1 tsp. vanilla extract) and mix well, scraping the bowl well during mixing.
- Combine the rest of the ingredients and beat on medium-high until well mixed.
- Add in softened cream cheese and beat on low until well mixed.
- Once cakes have fully cooled, use a serrated knife to cut the whoopie pies in half. If you baked the cakes in tins, you should cut along the ridge from the top of the tin. If you baked without tins, cut through the middle or leaving a little more cake on the bottom than top.
- Scoop ~1 tbsp of marshmallow cream onto the bottom half of the cake and press the top down enough so that the cream spreads to the edges, but doesn’t squeeze out.
- Store in a sealed container to maintain freshness.
One thought on “Pumpkin Cream Cheese Whoopie Pies”
oh wow these sound incredible!
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