Monthly Archives: October 2010

Pumpkin Whoopie Pies

Ok, so I think (maybe) this will be my last pumpkin post for the season even though I still have pumpkin leftover!  I know you guys are probably sick of pumpkin and squash, but this recipe for Pumpkin Whoopie Pies is amazing.  If you need a Halloween dessert to bring to someone’s party this weekend or if you’re just in the mood to indulge in your own delicious batch of goodness, then you need to try this recipe.  The recipe for the cake has been adapted from Gourmet magazine, while the frosting has been adapted by Bon Appétit magazine.  I put my own twist on the recipes — one of my usual substitutions being replacing oil with applesauce.  Even if you think you can’t stomach pumpkin anymore, you just have to take one for the team and try this recipe.  It’s worth it!


As per usual, my husband and I have waited until the last minute to figure out what we’re dressing up as for Halloween.  Are you dressing up this year?  What are you going to be?

Cake Ingredients:

  • 3 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup (packed) dark brown sugar
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 3 large eggs
  • 2 cups pumpkin
  • 1/2 cup milk
  • Nonstick cooking spray

Filling Ingredients:

  • 1 stick unsalted butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

Cake Directions:

  1. Combine flour, cinnamon, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and set aside.
  2. In a stand mixer or large bowl, beat butter and both sugars until blended. Gradually beat in apple sauce.
  3. Add eggs 1 at a time, beating to blend between additions.
  4. Beat in pumpkin.
  5. Add 1/2 of dry ingredients, then the milk, and then the other 1/2 of dry ingredients beating until combined.
  6. Cover and chill batter 1 hour.
  7. Meanwhile, arrange 1 rack in bottom third of oven and 1 rack in top third of oven and preheat to 350°F.
  8. Line 2 baking sheets with parchment paper and spray lightly with nonstick spray.
  9. Spoon batter onto baking sheet to form cakes (about 3 tablespoons or 1 cookie scoop). There should be about 12 per baking sheet.  Let stand 10 minutes before baking.
  10. Bake cakes for about 18 minutes or until toothpick inserted comes out clean. Rotate baking sheets halfway through baking, switching the top with the bottom.
  11. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
  12. Line cooled baking sheets with clean parchment and spray with nonstick spray and repeat baking with remaining batter.
  13. Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling.

Filling Directions:

  1. Beat butter, confectioners sugar, marshmallow, vanilla, and cinnamon in a bowl with electric mixer at medium speed until smooth, about 3 minutes.