🎃 Pumpkin Whoopie Pies Recipe
🎃 Pumpkin Whoopie Pies (with Fleur De Flavor Pumpkin Pie Emulsion)
✨ Ingredients
For the Pumpkin Cakes:
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2 cups all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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1 tbsp ground cinnamon
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½ tsp ground ginger
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½ tsp ground nutmeg
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¼ tsp ground cloves
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1 cup brown sugar, packed
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½ cup vegetable oil
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1 cup canned pumpkin puree (not pumpkin pie filling)
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2 large eggs
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1 tsp vanilla extract
For the Cream Cheese Filling:
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½ cup unsalted butter, softened
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8 oz cream cheese, softened
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1½ cups powdered sugar
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1 tsp vanilla extract
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Optional: pinch of salt
🧁 Instructions
1. Preheat and Prep:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. Mix the Wet Ingredients:
In a separate bowl, beat together brown sugar and oil until smooth. Add the pumpkin puree, eggs, Fleur De Flavor Pumpkin Pie Emulsion, and vanilla. Mix until well combined.
4. Combine:
Slowly stir the dry ingredients into the wet, mixing just until combined. Don’t overmix.
5. Scoop and Bake:
Drop batter by rounded tablespoons onto lined sheets, spacing 2 inches apart. Bake for 10–12 minutes until set and lightly springy. Cool completely.
6. Make the Filling:
Beat butter and cream cheese until creamy. Add powdered sugar, vanilla, and salt, and beat until fluffy.
7. Assemble:
Pair cakes by size. Pipe or spoon filling onto the flat side of one cake, then top with another to make a sandwich.
🍂 Optional Add-Ons:
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Roll sides in crushed pecans, mini chocolate chips, or festive fall sprinkles.
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Want extra flair? Add ¼ tsp more Pumpkin Pie Emulsion to the frosting too!
🧊 Storage:
Store in an airtight container in the fridge for up to 3 days. Let them sit at room temp for 10–15 minutes before serving for that soft, fluffy bite.