Equipment
* optional
Ingredients
Brown Butter Cream Cheese Frosting
- 115 g unsalted butter, cut into pieces
- 225 g cream cheese, full-fat, block style, softened to room temperature
- 360 g confectioners' sugar, sifted
- 5 ml vanilla extract
- 1 g salt, fine
Pumpkin Cakes
- 375 g all-purpose flour
- 4 g baking powder
- 4 g baking soda
- 3 g salt, fine
- 5 g ground cinnamon
- 2 g ground ginger
- 1 g ground nutmeg
- 1 g ground cloves
- 115 g unsalted butter, melted and slightly cooled
- 200 g dark brown sugar, packed
- 100 g granulated sugar
- 425 g pumpkin puree, 100 percent pure pumpkin, not pumpkin pie filling
- 2 large eggs, room temperature
- 5 ml vanilla extract
Nutrition (per serving)
Method
Place 115g of unsalted butter for the frosting into a light-colored saucepan over medium heat. Melt the butter and continue to cook, swirling the pan constantly, until it foams and golden brown specks appear on the bottom. It should have a nutty aroma.
Immediately pour the browned butter, including all the toasted brown bits from the bottom of the pan, into a heatproof bowl. Place in the refrigerator to cool and solidify to a soft, room-temperature-like consistency.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large mixing bowl, whisk the melted butter, dark brown sugar, and granulated sugar until well combined. Add the pumpkin puree, eggs, and vanilla extract, whisking until the mixture is smooth.
Pour the dry ingredient mixture into the wet pumpkin mixture. Use a rubber spatula to fold gently until just combined and no streaks of dry flour remain.
Using a medium cookie scoop or two spoons, drop mounds of batter onto the prepared baking sheets, leaving about 5 centimeters of space between each mound.
Bake in the preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for 12 to 15 minutes.
Remove from the oven and allow the cakes to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat the solidified brown butter and softened cream cheese on medium speed until smooth and creamy.
Gradually add the sifted confectioners' sugar, vanilla extract, and salt. Mix on low speed until the sugar is moistened, then increase the speed to medium-high and beat until the frosting is light and fluffy.
Match the cooled pumpkin cakes into pairs of similar size. Pipe or spread a generous amount of frosting onto the flat side of one cake, then gently press the second cake on top to push the frosting to the edges.
Chef's Notes
- Browning the butter for the frosting adds a distinct toasted hazelnut flavor that perfectly complements the warm spices in the pumpkin cake.
- If your kitchen is particularly warm, chill the finished frosting for 10 to 15 minutes before piping to ensure it holds its shape.
- Pumpkin puree varies wildly in moisture content. Standard canned puree (like Libby's) is ideal here. If using homemade or organic brands that look watery, line a fine-mesh strainer with a coffee filter and drain the puree for 30 minutes before measuring.
- For the neatest appearance, use a piping bag fitted with a large round tip to apply the frosting in concentric circles starting from the outside edge.
- These whoopie pies actually taste better on the second day, as the flavors meld and the cake softens slightly from the moisture of the cream cheese filling.
Storage
Refrigerator: 5 days — Store in an airtight container in a single layer to prevent sticking.
Freezer: 2 months — Wrap individual assembled whoopie pies tightly in plastic wrap before freezing. Thaw overnight in the refrigerator.
