Description
Delightful pumpkin whoopie pies filled with rich brown butter cream cheese frosting, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons brown butter
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, melted butter, egg, and vanilla extract until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized dollops of the batter onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes or until lightly golden. Let cool on a wire rack.
- For the frosting, beat the cream cheese and butter together, then add powdered sugar and brown butter until smooth.
- Once the pies are cool, spread a generous amount of frosting on the flat side of one pie and sandwich with another.
Notes
- For best flavor, use freshly baked pumpkin puree.
- Chill the frosting for easier spreading.
Nutrition
- Serving Size: 2 whoopie pies
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: pumpkin whoopie pies, brown butter frosting