Description
These pillowy pumpkin cakes are infused with cinnamon, ginger, and nutmeg, then hugged by a fluffy cream cheese filling. Each bite blends warm spices and tangy sweetness for a comforting fall snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter softened
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, cream the granulated sugar, brown sugar, and 1/2 cup softened butter until light and fluffy.
- Beat in the pumpkin puree, egg, and 1 teaspoon vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Using a cookie scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes or until the tops spring back when lightly touched.
- Let the cakes cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, beat the 4 ounces cream cheese and 1/4 cup softened butter until smooth, then gradually add the powdered sugar and 1/2 teaspoon vanilla extract until fluffy.
- Pair similar-sized cakes, spread or pipe a generous amount of filling onto one cake of each pair, and sandwich together gently.
Notes
- Chilling the filling for 15 minutes makes it easier to pipe and helps it hold shape.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- The cakes can be frozen without filling; thaw and fill before serving.
- For a spicier flavor, increase ginger or add a pinch of cayenne pepper to the batter.