First of all, I’d like to say that as I predicted I am the winner of the pumpkin carving contest. I knew it!!! Thanks for leaving comments with your votes…and thanks especially to those of you who smartly choose #1. I only bribed a few people, honest. I carved the doxie, Kara did the abstract eyeball, Cliff did the ghosts and my Mom did the cat. They were all pretty cute though, weren’t they? Nice try guys…your pumpkins were almost as good as mine. I kid. (-;
For Christmas (I think it was Christmas?) last year I got a really cute whoopie pie pan with mini pumpkin forms. If you look at our ingredient picture you can see a better picture of the pumpkin whoopie pie shape. Too cute!
We couldn’t wait to use the pan but needed to wait almost a full year for the right season. Finally it’s fall! We used this recipe for the chocolate cake then made a fun fall frosting.We started with our standard cream cheese frosting then gradually folded in pumpkin puree until we got it to precisely the flavor we wanted. It gave the frosting a subtle orange color and a nice pumpkin flavor.
Kara brought our pumpkin shaped Whoopie Pies with Pumpkin Cream Cheese Frosting to work and she said everybody enjoyed them. I am so glad we got them out of the house because I could have easily scarfed down the whole batch myself.
Here’s what you’ll need
In a stand mixer, combine butter, cream cheese, vanilla and confectioners’ sugar
Fold in pumpkin puree last
Pipe frosting onto half of the whoopie pies then put the tops on
pumpkin and chocolate are a yummy pairing 🙂
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Yield: 18 assembled whoopie pies
Recipe for the chocolate whoopie pie batter can be found here
Ingredients
1 stick butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups confectioners’ sugar
1 tablespoon vanilla
3 tablespoons pumpkin puree
Directions
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and cream cheese on medium-high speed until well incorporated and smooth, about 3 minutes. Scrape down the bowl as necessary. Add the vanilla and mix to combine. Reduce the speed to low and gradually add the confectioners’ sugar until all is incorporated. Increase the speed and whip until the frosting is light and fluffy, scraping the bowl as necessary. Fold in the pumpkin puree.
Pair the whoopie pies up by size. The sizes vary slightly, so try to sandwich together two that are equal in size.
Lay half of the whoopie pies out with the side you’re going to frost facing up. Pipe the pumpkin cream cheese frosting onto the whoopie pies then press the other halves on top.
Source: a Live Love Pasta original
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