Mini Pumpkin Whoopie Pies
1 hour 10 min
I've abandoned cupcakes to become a dedicated whoopie pie convert! I first had these in London at an American bakery in Notting Hill. I devised my own recipe and after a few tries I think these are the loveliest whoopie pies yet. A lovely pumpkin flavoured sponge with cream cheese frosting in the middle. Perfect for Halloween or round autumn when pumpkins are about.
2 people made this
Ingredients
Makes: 36 mini whoopie pies
- 250g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch ground cloves
- 1/4 teaspoon salt
- 110g butter, room temperature
- 200g caster sugar
- 2 eggs, room temperature
- 250g pumpkin - cooked, mashed and cooled
- 1/2 teaspoon vanilla extract
- Cream cheese filling
- 150g cream cheese, softened
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 200g icing sugar
Method
Prep:1hr ›
Cook:10min ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment to prevent sticking.
- For the sponge: Combine flour, baking powder, bicarb, cinnamon, ginger, cloves and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla and beat until smooth. Stir in flour mixture until combined. Drop by heaping teaspoons onto prepared baking trays. (A total of 72 cakes are needed to make 36 pies.)
- Bake for 10 to 13 minutes or until cakes spring back when lightly touched in the centre. Cool on the trays for 5 minutes, then remove to racks to cool completely.
Tips
You can make larger whoopie pies instead of mini ones to save on time. Simply drop by rounded dessertspoons or tablespoons and increase baking time as needed.
For the pumpkin, bake or steam it, then mash to a puree and allow to cool before using in the recipe.
