Pumpkin Whoopie Pies

It’s the time of year for all things pumpkin, and I am elbow deep in marshmallow cream for my favorite fall dessert. Call me basic and close your browser if you’re so inclined, but you’ll be missing out on the most delicious, most fun, seasonal baking project!

I found this recipe for Pumpkin Whoopie Pies years ago from Two Fat Cats Bakery in Portland, Maine, and I’ve been making it ever since. The fact that you can make the batter for the cake AND mix the filling in advance makes it easy to bake in steps. Plus, no specialty pans needed! I also love that everyone can eat these cakes with their hands—so key for parties! Honestly, a pumpkin whoopie pie in one hand and a fall cocktail in the other? It doesn’t get much better than that. And if that’s not enough to convince you to bake these maybe this will; I’ve never had any leftover cakes at the end of a party. 

Every baking enthusiast knows how pumpkin transforms a regular cake recipe into a springy, moist, slice of heaven. And that’s exactly what happens with these little cakes! Once the batter comes together, you drop mounds of it onto sheet pans and then pop them in the oven. No joke, my heart swells as I watch those little guys rise. Bonus: the house smells incredible as they bake. The filling is very easy (and not healthy at all) so it takes no time to put it together. This is definitely a splurge dessert, but this season comes but once a year. Go for it!

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