Tender, fluffy pumpkin whoopie pies get kicked up a notch with a delectable salted caramel filling!
I'm not really a pie person, cakes and brownies are for sure my favorite desserts. But there is one pie that is hands down my favorite, and I would eat it any chance I get. That is pumpkin pie. I love pumpkin anything, but a slice of homemade pumpkin pie with a dollop of fresh whipped cream on top just can't be beat.
I decided to transform my favorite pie into something special, and these pumpkin whoopie pies are it. I whipped up a salted caramel filling and I'm telling you, it is amazing. And it's exactly what the whoopie pies needed to take them to the next level, over the top actually.
This is a very easy recipe and is the perfect dessert anytime, not just for the holidays or your next get together. No special occasion needed.
I developed this recipe for the Spoonful of Foodies Fall Cookbook and it was first published there. Have you downloaded your free copy yet? You can find it here!
Pumpkin Whoopie Pies with Salted Caramel Filling
Recipe written by The Chef Next Door
Makes 12 Whoopie Pies
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1 1/2 cups cake flour
1 tsp salt
1 tsp ground cinnamon
1/2 teaspoon ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
1 cup packed light brown sugar
1/2 cup coconut oil, melted and cooled slightly
15 oz. pure pumpkin (not pumpkin pie filling)
1 tsp pure vanilla extract
For the filling:
2 sticks unsalted butter, softened at room temperature
3 1/2 cups powdered sugar
1/3 cup prepared Dulce de Leche
1 tsp coarse sea salt
1 tsp pure vanilla extract
Preheat the oven to 350 degrees. Spray a whoopie pie pan with non stick cooking spray and set aside. (If you do not have a pan, line a baking sheet with parchment paper or a Silpat)
In a large bowl, whisk together the dry ingredients, flour through the ginger.
In a medium bowl, whisk the coconut oil and brown sugar together until combined. Add the pumpkin, egg and vanilla and whisk until smooth. Add the wet ingredients to the dry ingredients and mix until well combined.
Using a medium sized scoop, drop the batter into the wells of your whoopie pie pan, filling them almost to the top. If you are using a baking sheet, drop large tablespoons of batter onto the sheet, keeping them about 2 inches apart.
Bake until cooked through and the tops spring back when gently touched, about 15 minutes. Allow them to cool in the pan for 10 minutes before transferring them to a cooling rack to finish cooling completely. Continue with the remaining batter until all the cookies are baked.
While the cookies are cooling, make the filling. In the bowl of a stand mixer, beat the butter until creamy. Slowly add the powdered sugar and beat until completely combined. Add the Dulce de Leche, salt and vanilla and continue beating until smooth.
Spoon a heaping teaspoon of the filling onto the bottom of one cookie, then place another cookie, bottom side down, over the filling. Repeat with the remaining cookies and filling. (You will have some filling left over which can be used to frost cupcakes, cakes, or even to eat on graham crackers!)