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
WHOOPIE PIE CAKES
1CupAll purpose flour125g
1/2CupSpelt flour (or another 1/2 cup all purpose flour if not using spelt)65g
1/2CupVegetable oil120g (we love baking with olive oil)
1 1/2CupsPumpkin puree360g
4ozButter112g (1 stick)
1CupPowdered sugar120g (a bit more if you like it sweeter)
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.