Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
For the Brown Butter Cream Cheese Frosting:
- 1/2 cup unsalted butter
- 8 oz cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Mix in the pumpkin puree until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the tops spring back when lightly pressed.
9. Allow the cakes to cool completely on wire racks.
10. To make the brown butter frosting, melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
11. In a bowl, beat the cream cheese until smooth, then gradually add the powdered sugar and vanilla extract.
12. Slowly pour in the cooled brown butter while beating until creamy and well combined.
13. Spread or pipe the frosting onto the flat side of half the pumpkin cakes, then sandwich with the remaining cakes.
14. Chill the whoopie pies for at least 30 minutes before serving to set the frosting.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
For a more intense spice flavor, toast the spices briefly in a dry skillet before adding to the flour.
Ensure the brown butter has cooled slightly before adding to the frosting to prevent curdling.