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Pumpkin + Buttercream Whoopie Pies

Pumpkin + Buttercream Whoopie Pies

| Marisa Woods
Adam and I currently have a little Halloween countdown going on. Each day I created a little prompt for an activity we have to do and we also have a little gift from The Haunts Curiosity Shoppe! It has been a ton of fun doing this every morning and of course I made the prompts ages ago so I have totally forgotton what each day is and it's all a bit magical. 
Yesterday I was told to bake something that I've been dying to try! I've been eyeing up this whoopie pie creation for forever so last night I decided to turn on some Halloween movies and make a go of it. As an American expat I miss some very specific dessserts from home. The two I love are half moon cookies from New York and Whoopie Pies from New England! 
These whoopie pies ARE AMAZING. If you've never had one it's basically like a cookie shaped cake with frosting inbetween. Like cake on the go! I love to bake but I am also a bit picky and don't add something to my recipe box unless it is a 10/10! When we had these ast night I thought I would share with you guys because they were THAT GOOD. 
  • 3 cups self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 tsp nutmeg
  • 1½ cup light brown sugar, packed
  • 1 cup canola oil
  • 30 ounces pumpkin purée (2 cans)
  • 2 large eggs
  • 2 teaspoons vanilla


  • ½ cup salted butter, room temperature
  • 3 cups confectioners' sugar
  •  ½ cup maple syrup
  • 1 tsp vanilla




1. Preheat the oven to 175 C (350 F). Line two baking sheets with a non-stick mat or parchment paper. Set aside until batter is made. 
2. In a bowl, combine self raising flour, baking powder, baking soda, salt, nutmeg and cinnamon.
3. In a a large mixing bowl, whisk together the brown sugar, oil, pumpkin, eggs and vanilla until well combined. Add the dry ingredients and mix in until just combined.
4. Use a 2-inch ice cream scoop, place scoops of batter two inches apart on prepared baking sheet. I have a smaller oven so I did three on each sheet and roated them in and out of the oven. 
5. Bake for 15 minutes, or until cake is soft/slightly firm to touch. Remove from oven and let cool completely before filling with frosting.


1. Place the butter, sugar, maple, and vanilla in a mixing bowl and beat on low speed with an electric mixer until combined. Increase speed to high and continue to beat for another 2-3 minutes or until light and fluffy.
2. Using the icecream scoop, put one scoop of frosting on one whoopie pie half and then top with another whoopie pie half. It should be a big be like a cake sandwhich with maple buttercream in the middle! I like to match up whoopie pie halves of the same size when I am doing this. 
3. Repeat with remaining cakes and buttercream. Store in an airtight container for 2-3 days. 


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