Pumpkin Whoopie Pies with Maple Bourbon Frosting

Serves 8-10, prep time: 10 m, total time: 45 m

Ingredients for the Whoopie Pies:

 

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon banking soda

  • 2 tablespoons ground cinnamon

  • 1 tablespoon ground cloves

  • 1 tablespoon ground ginger

  • 1 cup vegetable oil

  • 3 cups pumpkin purée (fresh is best, see recipe on markfelice.com, or use canned if necessary)

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups dark brown sugar

Ingredients for the Maple Bourbon Frosting:

 

  • 1 package (8 oz) cream cheese, room temperature

  • 2 cups powdered sugar

  • 2 teaspoons vanilla extract

  • 1 tablespoon good Bourbon

  • 1 tablespoon good maple syrup

Pre-heat the oven to 350°F.  Line two baking sheets with parchment paper.

 

Make the cakes.  Set a fine mesh colander in a large bowl and add the flour, salt, baking powder, cinnamon, cloves and ginger to the colander.  Sift into the bowl and set aside.  In a separate large bowl, add the eggs, vegetable oil, pumpkin and vanilla.  Whisk thoroughly to combine and then add the brown sugar, whisk again to thoroughly combine.  Add the flour mixture and whisk to thoroughly combine. Using a 1 oz ice cream scoop, scoop out the pumpkin batter onto the prepared baking sheets.  Place in the oven for 15 minutes.  Remove the individual cakes and let cool completely on a wire rack.

 

Make the frosting.  Combine all ingredients in a large bowl and beat with an electric mixer until thoroughly combined.  Place in the refrigerator to chill.  When the cakes have cooled, use a spoon to dollop some frosting onto the cake bottom, top with a cake top.  Whoopie pies can be stored in the refrigerator for up to a week.

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