Whoopie for fall! Celebrate the season with a simple Chocolate Pumpkin Whoopie Pie, with rich little chocolate cakes sandwiching a pumpkin spiced buttercream that is perfect for autumn. Learn how to make them easily with a boxed cake mix, or traditionally, with gluten-free options!
1/4cupunsalted buttersoftened, at room temperature (1/2 stick)
1largeegg at room temperature
Frosting
1packageOpen Nature® Buttercream Frosting Mix
1/4cupunsalted buttersoftened, at room temperature (1/2 stick)
1/4cuppumpkin puree
1/8teaspooncinnamon
1/8teaspoonnutmeg
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Instructions
Preheat the oven to 350°F with a rack placed in the center of the oven. In a medium bowl (or bowl of an electric mixer), slowly mix together the cake mix, buttermilk, softened butter and egg using a handheld electric mixer. As the dry ingredients become incorporated, increase the speed to medium and mix until just combined and the batter is smooth. do not over mix.
Use a cookie scoop or ice cream scoop (capacity about 2 tablespoons) to drop the batter onto line cookie sheet, leaving about 3 inches between each little cake to spread.
Working in batches, bake for 10-14 minutes, or until the little cakes bounce back to the touch.
Let the cakes cool on the baking sheet, then transfer to a wire rack to cool completely.
Mix the frosting mix, softened butter, pumpkin, cinnamon, and nutmeg in a bowl using a handheld mixer or whisk until smooth. Chill in the refrigerator until read for use.
To assemble whoopie pies: drop a dollop of frosting on half of the little cake using a piping bag with a large tip or a cookie scoop/small ice cream scoop. Top with remaining halves. Chill in the refrigerator for about 30 minutes to set. Enjoy!
Notes
Can I Make Whoopie Pies Ahead of Time?Yes! You can do this one of two ways:
The cakes and frosting can be made in advance, up to two days before. Let the cakes cool completely and store the cakes with parchment paper separating the cakes to prevent from sticking. Store both cakes and frosting in the refrigerator. Give the frosting a good whisk before assembling.
The whoopie pies can also be assembled in advance and kept chilled in the refrigerator for a couple of days. Use small squares of parchment paper to keep the whoopie pies from sticking to one another.
What if I can't find the boxed cake mix? Can I Make the Whoopie Pies from Scratch?Absolutely! Here is how to make whoopie pies from scratch:
Chocolate Pumpkin Whoopie Pies (From Scratch)
INGREDIENTS
For the Little Cakes
1 cup all-purpose flour (substitute gluten-free flour blend if desired)
1/4 cup cocoa powder
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1/4 cup unsalted butter, softened, at room temperature
Frosting
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, softened, at room temperature
1/4 cup pumpkin puree
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
INSTRUCTIONS:
Preheat the oven to 350°F with a rack placed in the center of the oven. In a medium bowl (or bowl of an electric mixer), sift together the flour, cocoa powder, sugar, baking soda, and salt. Slowly mix in the buttermilk, softened butter, and egg using a handheld electric mixer. As the dry ingredients become incorporated, increase the speed to medium and mix until just combined and the batter is smooth. Do not over mix.
Use a small cookie scoop to drop the batter onto a lined cookie sheet, leaving about 3 inches between each little cake to spread.
Working in batches, bake for 10-14 minutes, or until the little cakes bounce back to the touch.
Let the cakes cool on the baking sheet, then transfer to a wire rack to cool completely.
Mix the powdered sugar, softened butter, pumpkin, cinnamon, and nutmeg in a bowl using a handheld mixer or whisk until smooth. Chill in the refrigerator until ready for use.
To assemble whoopie pies: drop a dollop of frosting on half of the little cake using a piping bag with a large tip or a cookie scoop/small ice cream scoop. Top with remaining halves. Chill in the refrigerator for about 15-30 minutes to set. Enjoy!