PUMPKIN WHOOPIE PIES
Let's squash this cake vs. pie debate and settle on gourding ourselves with these sweet little sandwiches! You'll notice that we used spelt flour in the recipe; if you can get your hands on some, it will give the cakes a lovely, tender crumb.Tip: 'Tis the season for jack-o-lanterns, and we love to make these extra cute. As soon as the cakes are out of the oven, take a round cookie cutter and press just one half of it in four to five rings on each whoopie pie.Makes 12 small or 6 large sandwich cakes
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Ingredients
WHOOPIE PIE CAKES
- 1 Cup All purpose flour 125g
- 1/2 Cup Spelt flour (or another 1/2 cup all purpose flour if not using spelt) 65g
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 Tbsp Ground cinnamon
- 1/2 tsp Ground cloves
- 1/2 tsp Salt
- 1 Cup Brown sugar 220g
- 1/2 Cup Vegetable oil 120g (we love baking with olive oil)
- 1 1/2 Cups Pumpkin puree 360g
- 1 Egg
BUTTERCREAM
- 4 oz Butter 112g (1 stick)
- 8 oz Cream cheese 224g
- 1 Cup Powdered sugar 120g (a bit more if you like it sweeter)
- 1 Orange, zested
Instructions
- Preheat your oven to 350oF. Line two baking sheets with parchment paper.
- Whisk the flour(s), baking powder, baking soda, cinnamon, cloves and salt in a large bowl. Make a well in the center and add the brown sugar, oil, pumpkin and egg. Whisk from the center outwards just until the batter comes together.
- Scoop evenly-sized mounds of batter onto the parchment-paper lined sheets (we used a healthy scoop from a 3/4 ounce portion scooper, or the equivalent of 3 tablespoons of batter). Tap each cookie sheet a couple of times on your counter and bake for about 10 minutes, or just until the center of each mound is set.
- While the whoopie pies are cooling, make your buttercream:
- Cream all ingredients together until smooth. Pipe or spread between fully cooled cakes.
- Enjoy!
