Pumpkin Whoopie Pies and the Approaching Fall Season

Growing up in New England,  I became a pretty huge fan of the Fall season. It’s hard not to love the beautiful changing leaves, bright orange pumpkins, crisp apples, spicy cinnamon, fuzzy knit scarves and fall boots. Let’s not forget the pumpkin spice lattes! Mmm. Admittedly, I’m not a coffee drinker. I make an exception for those lattes!

Even though I no longer live in New England, I still crave everything that Fall has to offer and typically start looking forward to it as early as August.

I’ve recently become addicted to Pinterest, which has sparked my Fall passion just a little bit early this year, as I feverishly “pin” a billion seasonal decorations and recipes a full 9 weeks before October even arrives.

With that being said, I thought I should share one of my favorite Fall recipes. I can usually hold out until September before I make these tasty little treats, but I make no promises this year!

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Decidedly more common on the east coast, I’ve been introducing whoopie pies to my friends here on the west coast.  These are so good, that I’ve had requests to make them every year for the past 9 years and counting. The spiced cream cheese filling is plentiful. Leftovers are also great used as a topping for banana bread, gingersnaps, etc..

Tip: Use a “cookie scoop” (or small ice cream scoop) if you’d prefer evenly sized, round cakes formed in the easiest way possible; Unless you’re a whiz with the double spoon action.. in that case, disregard the tip!

Cake Part:
1/2 can regular sized (14oz) pureed pumpkin (about 1 cup)
1/3 C softened unsalted butter
2 eggs
1 package spice cake mix [this is literally the only recipe I make that uses a box mix! I should convert it to a regular recipe at some point..]
1/2 C milk
Parchment paper for lining the baking sheet

In a large bowl, beat pumpkin and butter until smooth. Add spice cake mix, eggs, milk, and beat at a low speed until combined for 1 minute. Line baking sheets with parchment paper. Use a spoon or mini ice cream scoop to ladle scoops of batter, about 3 inches apart, on the lined cookie sheets. Bake at 375-F until lightly browned around the edges (about 15 minutes.) Cool the cakes on the parchment paper placed on a cooling rack so they do not become sticky.

Filling:
1/2 C softened unsalted butter (you could get away with using less if you want)
8oz package cream cheese, softened
2 cups sifted powdered sugar
1/2 of a 7oz jar marsmallow creme (you can use fluff if you don’t have creme. Just ‘melt’ it slightly in the microwave for a few seconds first to thicken it)
1/4 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp nutmeg

Mix dry ingredients in small bowl. In mixing bowl, beat butter until smooth. Add cream cheese and marshmallow creme and continue beating. Add the dry ingredients, a little at a time, mixing until smooth and incorporated. The longer you mix it the fluffy it will become.

Once the cakes are cooled, spread filling on the flat half of one cake, and top with another cake to make a sandwich. Enjoy! (Don’t be surprised if you can’t eat just one!)

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