pumpkin whoopie pie
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Pumpkin Whoopie Pies

A sweet spicy pumpkin whoopie pie with a spiced pumpkin buttercream
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Biscuits / Cookies / Cake
Cuisine: American
Servings: 15 whoopies
Author: Emma

Ingredients

Ingredients for the batter

  • 320 grams Plain flour All Purpose, (2 and 1/4 cups)
  • 1/2 teaspoon Baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 and 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon all spice
  • 1/2 teaspoon mace or 1 teaspoon ground nutmeg
  • 60 grams rolled oats (3/4 cup)
  • 115 grams unsalted butter - at room temperature (1 stick)
  • 120 millilitres Sunflower oil (1/2 cup)
  • 280 grams light brown sugar (1 and 1/4 cups packed)
  • 1 large egg
  • 225 grams pumpkin puree (1 cup)
  • 1 and 1/2 teaspoons vanilla extract
  • 90 grams dried cranberries optional, (1/2 cup)

For the frosting

  • 115 grams unsalted butter - at room temperature (1 stick)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon all spice
  • 1/2 teaspoon ground ginger
  • 100 grams pumpkin puree (1/3 cup)
  • 1 teaspoon vanilla extract
  • 500 grams Icing sugar Confectioners sugar, (3 and 1/2 cups)

Instructions

Directions for the whoopies

  • Preheat your oven to 180C / 350F /Gas mark 4 and prep 2 baking sheets with parchment paper.
  • In a medium bowl mix the flour, baking powder, baking soda, cream of tartar and all the spices together.
  • Stir in the oats.
  • With an electric mixer, or hand held mixer and a large bowl, combine the butter, oil and sugar. Start on a slow speed and build up to a medium speed until everything is well mixed and creamy.
  • Add in the egg and mix.
  • Add the pumpkin puree and vanilla and mix in well until everything is well combined.
  • On a low speed start adding in the flour mix a little at a time until all dry and wet ingredients are combined.
  • Fold in the cranberries if using.
  • Using a large ice cream scoop, place the dollops at least 3inches apart to allow for a little spreading.
  • Bake in your oven for 10-12 minutes.
  • Once firm to the touch take them out and allow to cool on their trays for a few minutes before moving them to a wire rack to fully cool down.

Directions for the frosting

  • Beat the butter with an electric stand or hand mixer until it is very pale and fluffy.
  • Add half the icing sugar and on a slow speed mix until all is well incorporated.
  • Add the pumpkin puree and beat until well incorporated.
  • Add the vanilla extract and give it another good beating.
  • Add the spices to the rest of the icing sugar and give it a quick mix.
  • And the remaining icing sugar and spice mix to the buttercream and beat until everything is well mixed in together.
  • Place a scoop of the buttercream on one half and sandwich it together with a second half.
  • These will keep in an airtight tin for 4 to 5 days.