Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1 teaspoon (5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Ground cloves: 1/4 teaspoon (1g)
- Salt: 1/2 teaspoon (3g)
- Canned pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Large eggs: 2 (100g)
- Vegetable oil: 1/2 cup (120ml)
- Milk: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Cream cheese: 8 ounces (226g), softened
- Unsalted butter: 4 ounces (113g), softened
- Powdered sugar: 2 cups (250g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop heaped 2-inch spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Let cool completely on the baking sheets.
- In a large bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread about 2 tablespoons of the filling between two cooled whoopie pies.
Nutritional Information:
- Serving size: 1 whoopie pie
- Calories: 350
- Fat: 18g (27% DV)
- Saturated fat: 10g (50% DV)
- Cholesterol: 70mg (23% DV)
- Sodium: 150mg (6% DV)
- Total carbohydrates: 40g (13% DV)
- Dietary fiber: 2g (8% DV)
- Sugar: 25g (27% DV)
- Protein: 5g (10% DV)
Dish Characteristics:
- Soft and fluffy pumpkin cakes
- Creamy cream cheese filling
- Spiced with warm fall flavors
- Perfect for fall gatherings or dessert parties
User Comments:
- "These pumpkin whoopie pies are so delicious! The pumpkin cakes are perfectly spiced, and the cream cheese filling is creamy and tangy." - Sarah B.
- "I made these for a Halloween party and they were a huge hit! They're easy to make and everyone loved them." - Jessica R.
- "These whoopie pies are the perfect fall dessert. They're moist, flavorful, and the cream cheese filling is the perfect complement to the pumpkin cakes." - Amanda C.
Special Precautions and Tips:
- Make sure the baking powder and baking soda are fresh for optimal rising.
- Don't overmix the batter, as this can make the cakes tough.
- Let the cakes cool completely before filling them, as the filling can melt if the cakes are too warm.
- If you're short on time, you can use canned pumpkin pie filling instead of pureeing your own pumpkin.
