Pumpkin pie who? These mini pumpkin whoopie pies combine the perfect hint of cozy fall spices with a sweet maple buttercream to make the cutest bite sized dessert. Chock full of delicious pumpkin flavor, easy to make, and fun to eat, you’ll fall in love with these mini sandwich cakes.
3 cups all purpose flour, spooned and leveled
1 tsp baking soda
3/4 tsp baking powder
1 tsp salt
2 TBSP cinnamon
1 tsp ground ginger
1 tsp all spice
1/2 tsp ground nutmeg
2 cups dark brown sugar, firmly packed
1 cup canola oil
1 15 ounce can pumpkin puree, chilled (do not use pumpkin pie filling)
1 1/2 tsp vanilla
2 large eggs, room temperature
Maple Cream Cheese Filling
1/2 cup (1 stick) unsalted butter, room temperature
4 TBSP cream cheese, room temperature
2 1/3 cups confectioner’s sugar, sifted
2–3 TBSP pure maple syrup (to taste)
1–2 TBSP heavy cream or whole milk
1/2 tsp vanilla extract
pinch of salt
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or alternatively, place a silicone baking mat with a macaron template on each cookie sheet. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices. Sift together into another bowl and then sift once more. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the oil and brown sugar on medium speed until well combined.
Add the pumpkin and vanilla and mix on medium low until well incorporated.
Add eggs, one at a time, mixing on medium low after each addition.
Add the sifted dry ingredients to the bowl with the wet ingredients and mix on low speed until incorporated. When a few streaks of flour remain, remove the bowl from the mixer and use a large spatula to fold together the batter with just one or two more turns of the bowl. Do not over mix.
Spoon the batter into a large piping bag fitted with a large round tip. Or alternately, transfer the batter into a large plastic bag and snip off the corner of the bag to pipe the batter.
Pipe the batter into 1 1/2 inch rounds on the parchment paper lined cookie sheets or use the macaron template as a guide. The batter will not spread much while baking but leave an inch between each whoopie pie.
Bake the whoopie pies for 10-12 minutes. Once fully baked, the pies should spring back when touched and a toothpick inserted in the center should come out clean. Do not over bake.
Remove the pan from the oven and place on a cooling rack for 10 minutes. Carefully remove the whoopie pies from the pan and transfer to a wire rack to cool completely before filling.
To assemble the whoopie pies, place a dollop or swirl of maple cream cheese frosting on the flat side of one pie and then top with the flat side of another whoopie pie. Gently press together to create a sandwich. Place the assembled whoopie pies in the refrigerator for 30 minutes to an hour to chill, allowing the frosting to set.
Maple Cream Cheese Frosting
Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium high speed for 2 minutes.
Add the sifted confectioner’s sugar, 1/2 cup at a time, mixing on low speed until incorporated. Once all the sugar has been added, increase the speed to medium high and mix for two minutes until smooth. Scrape down the sides of the bowl as needed.
Add the maple syrup, starting with 2 tablespoons and adding a third tablespoon for more flavor if desired. Mix on medium high speed until incorporated.
Add the heavy whipping cream (or whole milk), vanilla and salt. Mix on medium high speed for one to two minutes or until smooth and creamy.
Place frosting in a large piping bag fitted with a large round tip. If frosting becomes too soft and warm, place it in the refrigerator for 10-15 minutes and then resume filling the whoopie pies.
Recipe adapted from Matt Lewis’ Baked, as seen on Martha Stewart.