Pumpkin Whoopie Pies with Maple Buttercream
These Pumpkin Whoopie Pies with Maple Buttercream are a decadent little Halloween treat for kids and adults alike!
Servings: 12 whoopie pies
Calories: 484kcal
Ingredients
Pumpkin Cakes
- 3 cups cake flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 1/2 cup light brown sugar, packed
- 1 cup canola oil
- 2 15-oz. cans pure pumpkin
- 2 large eggs
- 2 tsp. vanilla extract
Maple Buttercream
- 1/2 cup (one stick) unsalted butter, room temperature
- 3 cups confectioners' sugar, sifted
- 1/8 tsp. salt
- 1/2 cup maple syrup
- 2 Tbps. heavy cream
Instructions
Pumpkin Cakes
- Preheat oven to 350 degrees. Line a large baking sheet with a Silpat mat or parchment paper. Set aside.
- In a large bowl, whisk together cake flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well combined.
- In a medium bowl, whisk together light brown sugar, oil, pumpkin, eggs and vanilla until well combined. Add the flour mixture all at once and stir until just combined. do not over mix.
- Using a 2-inch ice cream scoop, place mounds of batter two inches apart on prepared tray. Bake for 15-17 minutes, or until just springy when touched. Remove tray from oven to a wire rack to cool. Repeat with remaining batter. Cool pumpkin cakes totally before sandwiching with the praline buttercream.
Maple Buttercream
- In the bowl of a stand mixer combine butter, sugar and salt. Beat on low speed until blended, about one minute. Add the maple syrup and heavy cream, starting with one tablespoon of the heavy cream, and increase speed to medium and continue to beat for 4 minutes until smooth and creamy. Add more heavy cream if needed to get to desired spreading consistency. (I added the two tablespoons) I like to refrigerate my buttercream for 20-30 minutes before topping the pumpkin cakes.
- Place some of the maple buttercream on the flat side of one pumpkin cake and top with the flat side of another pumpkin cake. Repeat until all 12 pies are done. If you have extra icing, it's perfect to dip gingersnap cookies in!
Notes
Bake the pumpkin cakes, just until springy when touched. Check at 15 minutes. Do not over bake.
I like to refrigerate my buttercream for 20-30 minutes to firm it up a bit before spreading on the cookies and sandwiching.
The pies can be wrapped in plastic wrap and kept at room temperature for up to three days.
I lined my baking sheet with my Silpat mat, but you can also use parchment paper.
Nutrition
Calories: 484kcal | Carbohydrates: 89g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 317mg | Potassium: 160mg | Fiber: 1g | Sugar: 64g | Vitamin A: 355IU | Calcium: 75mg | Iron: 0.8mg