My boyfriend and I made pumpkin whoopie pies today thanks to a recipe that I found online from this lovely blogger called What Megan's Making. Except him and I didn't make the frosting....we cheated and bought Ducan Hinnes Whipped Fluffy Frosting. No we weren't being lazy the reason is we don't have an electric mixer! But none the less they came out AMAZING! I'm in love with these and can not wait to share them with my friends and co-workers.
Here's the recipe:
1 stick unsalted butter, melted
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 salt
1-2/3 cups flour
1/2 stick unsalted butter, softened
4 ounces cream cheese, chilled
1 cup confectioners' sugar
2 pinches of salt
1/2 teaspoon vanilla extract a few shakes of cinnamon
Preheat the oven to 350°. Line two baking sheets with parchment paper.
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 a spoon, drop small 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.
For the icing: using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt, 1/2 teaspoon vanilla, and cinnamon; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.
From What Megan's Cooking
I hope everyone is having a fantastic weekend!!!