Pumpkin Spice Whoopie Pies with Espresso Cream Recipe
Desserts | Fall | Food Recipes
These Pumpkin Spice Whoopie Pies with Espresso Cream take the classic Amish treat and turn it into Pumpkin Spice Latte heaven. This recipe is super simple to make, but everybody you share them with will lose their mind after the first bite.
PREP TIME
20 mins
COOK TIME
1 hr
SERVINGS
13-14
Ingredients
Pumpkin Spice Whoopie Pie Cakes
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground clove
- 2 large eggs
- 1 1/4 cups packed brown sugar
- 2/3 cup canola oil
- 1 1/2 tsp vanilla
- 1 cup canned pumpkin
Espresso Cream Filling
- 3/4 cup salted butter, softened
- 2 1/2 cups powdered sugar
- 3 Tbsp espresso
COOKING INSTRUCTIONS:
Pumpkin Spice Whoopie Pies with Espresso Cream
Pumpkin Spice Whoopie Pie Cakes
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium-sized bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and clove. Set aside.
- Using a stand mixer and paddle attachment, combine brown sugar and oil until smooth. Add eggs one at a time and mix after each addition. Add vanilla and pumpkin until well-combined.
- Slowly stir in flour mixture until well-combined.
- Drop mixture on baking sheets using heaping tablespoons.
- Bake for 10-12 minutes or until cakes spring back. Remove from oven and allow to cool to room temperature.
- Pair up whoopie pie cakes of similar sizes. Working one by one, spread a thick layer of creme on one cake, then sandwich them together.
- Any whoopie pies you plan on storing should be individually wrapped in plastic wrap.
Espresso Cream Filling
- Add all ingredients to a medium-sized bowl, then using an electric hand mixer, combine until smooth. Set aside.
PAIRINGS:
Pumpkin Spice Whoopie Pies with Espresso Cream
American Brown Ale
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