Barth Bakery
Spiced Pumpkin Whoopie Pies with Salted Caramel Frosting
Updated: Dec 1, 2020
The classic New England dessert gets a fall twist with pumpkin, spices, and caramel. Cake-like spiced pumpkin cookies are sandwiched together with a frosting-like cream cheese caramel filling for the ultimate fall dessert. The soft and tender cookies are full of seasonal flavors, and the creamy salted caramel filling puts this decadent treat over the top. They’re the perfect, irresistible, hand-held snack to celebrate pumpkin spice season for kids and adults alike.
Makes 24
Ingredients
Spiced Pumpkin Whoopie Pies Cookies
3 cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2¼ cups light brown sugar, packed
1 cup canola or vegetable oil
1 (29oz) can pumpkin puree (not pumpkin pie filling) (3 cups)
2 large eggs
2 tsp pure vanilla extract
Salted Caramel Frosting
8oz full-fat cream cheese, softened
½ cup unsalted butter, softened
1 tsp pure vanilla extract
3 cups confectioners’ sugar, sifted
½ cup salted caramel sauce
½ tsp salt
Directions
Spiced Pumpkin Whoopie Pies Cookies
Preheat oven to 350°F. Lightly spray a whoopie pie pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar and oil until uniform. Then add the pumpkin puree, eggs, and vanilla and mix until combined and smooth.
Gradually add the flour mixture to the pumpkin mixture until incorporated and smooth, scraping down the sides of the bowl as needed.
Spoon the batter into each cavity of the prepared pan, and evenly spread the batter to the edges of each cavity using an offset spatula. Each cavity should be about ⅔ full (about 2 tablespoons per cavity). Bake for about 10-12 minutes, or until the cakes spring back when touched. Remove the pan from the oven and allow to cool for two minutes. Then transfer the cookies onto a cooling rack and allow to cool completely before assembling.
Salted Caramel Frosting
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese, butter, and vanilla until completely smooth and creamy.
Gradually add in the confectioners’ sugar, one cup at a time, beating well after each addition, until combined.
Beat in the caramel sauce and salt until incorporated.
Fill a pastry bag with the cream cheese filling and pipe it onto the flat side of half of the cookies. Place a second cookie on top to create a sandwich. Repeat with the remaining cookies.
Whoopie Pies are fun to say, make, and eat! Check out these other whoopie pie recipes!
Red Velvet Nutella Whoopie Pies
Chocolate Stout Salted Caramel Whoopie Pies
Think beyond pie and celebrate fall with all things pumpkin! Check out this collection of other pumpkin recipes:
Pumpkin Gingerbread Toffee Crunch Trifle
Gluten-free Pumpkin Cheesecake Brownies
Five Layer Caramel Pecan Pie Pumpkin Cheesecake
Maple Pumpkin Baked Brie en Croûte with Candied Pecans
Easy Pumpkin Pie Overnight Oats
Soft Cream Cheese Filled Pumpkin Snickerdoodles
Jumbo Chocolate Pumpkin Spice Cookies
Maple Pumpkin Puff Pastry Swirls
Pumpkin Cake with Cream Cheese Frosting