Print

Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting

with Brown Butter Cream Cheese Frosting Recipe
Print Recipe

★★★★★

5 from 16 reviews

These Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting are soft, spiced pumpkin cakes sandwiched with a rich, nutty brown butter cream cheese frosting. Perfect for fall gatherings, they blend warm autumn spices with a creamy, luscious filling for a nostalgic and delicious treat.

Ingredients

Scale

Whoopie Pies:

  • 1/4 cup salted butter, melted (57 grams)
  • 3/4 cup vegetable oil (166 mL)
  • 2 cups brown sugar, packed (440 grams)
  • 3 tbsp granulated sugar (39 grams)
  • 2 large eggs, at room temperature
  • 2 and 3/4 cups canned pumpkin (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour, spooned and leveled (260 grams)
  • 1 cup white whole wheat flour, spooned and leveled (130 grams) (can substitute 1 cup all-purpose flour)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 and 1/4 tsp ground cinnamon
  • 1 and 1/4 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves

Brown Butter Cream Cheese Frosting:

  • 1/2 cup + 1 tbsp salted butter (127 grams)
  • 6 oz cream cheese, softened (about 5 minutes at room temperature)
  • 3 cups powdered sugar (360 grams)
  • 1/4 tsp ground cinnamon
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Brown the Butter for the Frosting: In a medium saucepan over medium heat, melt the butter. Lower heat to medium-low and stir occasionally until the butter foams, turns golden, then deep golden brown with a nutty, caramel aroma. Pour into a heat-safe container and cool to room temperature in the fridge. This step can be done up to 2 weeks ahead and stored refrigerated.
  2. Prep Oven and Baking Sheets: Preheat your oven to 350℉ (175℃). Line large baking sheets with parchment paper to prevent sticking.
  3. Make the Whoopie Pie Batter: In a large bowl, whisk melted butter, vegetable oil, brown sugar, and granulated sugar together. Add eggs, pumpkin, and vanilla extract and whisk until smooth. Combine the flours, salt, baking powder, baking soda, and spices in a separate bowl. Fold the dry ingredients into the wet mixture with a silicone spatula until just incorporated. The batter should be slightly thick and a bit lumpy. Avoid overmixing.
  4. Shape and Bake: Drop 2 tablespoons of batter per whoopie pie onto the prepared baking sheets, forming small mounds. Bake for 12-13 minutes or until a toothpick inserted pulls out moist crumbs. Allow to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely before frosting.
  5. Prepare the Frosting: Beat the cooled brown butter together with softened cream cheese in a medium bowl until smooth, despite initial lumps. Gradually add powdered sugar in two parts, mixing well. Stir in maple syrup, cinnamon, and vanilla extract until combined. Adjust sweetness if desired.
  6. Assemble the Whoopie Pies: Using an offset spatula or piping bag with a round tip, frost the flat side of one whoopie pie and sandwich with another. Optionally dust with powdered sugar before serving.
  7. Serve and Store: Enjoy immediately or store leftover whoopie pies in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use canned pumpkin, not pumpkin pie filling, for best texture and flavor.
  • White whole wheat flour adds a nuttier flavor and more fiber; substitute with all-purpose flour if unavailable.
  • Brown butter adds a deep, nutty flavor to the frosting and can be made ahead.
  • Keep whoopie pies refrigerated once frosted to maintain freshness.
  • Do not overmix batter to keep pies tender and soft.
  • For piping frosting, use an offset spatula or a piping bag with a sturdy tip; avoid flimsy plastic bags which can eject the tip.

Nutrition

Keywords: Pumpkin whoopie pies, brown butter frosting, cream cheese frosting, fall dessert, autumn recipe, cozy desserts, pumpkin spice, baked treats

Find it online: https://www.sanacooks.com/with-brown-butter-cream-cheese-frosting-recipe/