Pumpkin Whoopie Pies

I have never made whoopie pies before, although I have eaten many. Friday at work we had a "whoopie pie party." One of the girls at work has a second job at a place that makes pizzas and desserts, and she brought in a big tub of whoopie pie filling (a 5 gallon bucket. Seriously, I have never seen the likes of it), and we brought the tops and bottoms (BYOTB, Annette said). I did not have a recipe for any parts, so I went to google and found a Rachael Ray recipe for pumpkin whoopie pies, which seemed good since it is fall and everything. I will include the whole recipe, but will not vouch for the filling since I didn't make that part.



Pumpkin Whoopie Pies
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar


1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.



I only buy salted butter. In retrospect, I should not have added the salt, since I used salted butter. Oh well. Anyway these were SO moist and delicious. Some of you may remember that my husband does not like pumpkin-containing desserts (he's so crazy). So I like bringing stuff like that to work so that other people besides me can eat them. One friend at work, Sherri Joy, said, and I quote: "It was good." Thank you, Sherri!! Anyway I will definitely keep this recipe because it was easy to make and so so yum. And it's all because of Rachael Ray.

UPDATE:  I have made this recipe several times now, and the filling is awesome as well.  Not too sweet.  It doesn't taste like frosting, like some whoopie pie fillings.  It is creamy and perfect.  I love this recipe!