Pumpkin Spice Latte Whoopie Pies are your favorite #PSL turned into soft, moist cake rounds sandwiched together with coffee buttercream. The best new way to enjoy pumpkin spice latte!
Ingredients
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups packed dark brown sugar
3/4 cup vegetable oil
1/4 cup butter, melted
2 3/4 cups canned pumpkin
2 Eggland's Best eggs
1 1/2 teaspoons vanilla
1 recipe for coffee buttercream
Coffee Buttercream Filling
1 (8 oz) package cream cheese, room temperature
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
1 teaspoon coffee extract
Instructions
Preheat oven to 350 degrees F. Spray a whoopie pie pan** with cooking spray and set aside.
In a large bowl combine flour, cinnamon, baking powder, baking soda, salt, ground ginger and ground cloves.
In another large bowl beat brown sugar, oil, butter, pumpkin, eggs and vanilla.
Make a well in the dry ingredients and pour in your wet ingredients. Stir until just combined
Using a medium cookie scoop (1 1/2 tablespoons) place batter into wells of pan. Bake in oven for 8-9 minutes or until a toothpick comes out clean. Set aside to cool completely
Coffee Buttercream
Into the bowl of your stand mixer fitted with the paddle attachment or in a large bowl, beat cream cheese and butter together, on medium speed, for 1 minute, until creamy.
Turn the mixer down to low and using 1 cup at a time, start to add your powdered sugar. Mix well in between. Add in coffee extract and beat until fluffy, about another minute.
Assembly
When the whoopie pies are cooled, pipe the coffee buttercream onto the bottom of your whoopie pies and place on the top whoopie pie to create a sandwich.
CoursesDessert
CuisineAmerican
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/pumpkin-cake-roll-with-cookie-butter-filling-pumpkinweek/