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Pumpkin Whoopie Pies + Maple Tahini Buttercream

December 2, 2021 by Kayley 2 Comments

These Pumpkin Whoopie Pies + Maple Tahini Buttercream are incredibly soft, decadent and dense pumpkin cakes sandwiching a nutty, sweet buttercream with a hint of maple.

Honestly, these were the best dessert to come out of my kitchen this fall.

 

Maybe all year, even.

 

These cakes are like little pumpkin pillows filled with clouds that taste of maple and nutty, smooth tahini.

 

Pumpkin Whoopie Pies + Maple Tahini Buttercream

These giant cookie cakes should be made all year long! 

Canned pumpkin is great, but I always recommend making it from scratch, if you can.
If you need a good pumpkin purée recipe, I’ve got you:

 

Pumpkin Purée 

Pumpkin Whoopie Pies + Maple Tahini Buttercream

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Pumpkin Whoopie Pies + Maple Tahini Buttercream

.

Pumpkin Whoopie Pies + Maple Tahini Buttercream

.

Pumpkin Whoopie Pies + Maple Tahini Buttercream

Pumpkin Whoopie Pies + Maple Tahini Buttercream
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: Kayley
Recipe type: Dessert
Serves: 8 whoopie pies
Ingredients
  • FOR THE PUMPKIN WHOOPIES:
  • * 3 cups cake flour
  • * 1 teaspoon baking powder
  • * 1 teaspoon baking soda
  • * 1 teaspoon salt
  • * 2 teaspoons ground cinnamon
  • * 1½ cup light brown sugar, packed
  • * 1 cup canola oil
  • * 30 ounces pumpkin purée
  • * 2 large eggs
  • * 2 teaspoons vanilla
  • FOR THE TAHINI MAPLE BUTTERCREAM:
  • * ½ cup salted butter, room temperature
  • * 3 cups confectioners' sugar
  • * ½ cup maple syrup
  • * 3 Tablespoons Tahini
Instructions
  1. FOR THE PUMPKIN WHOOPIES:
  2. 1. Preheat the oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper. Set aside.
  3. 2. In a mixing bowl, whisk together cake flour, baking powder, baking soda, salt, and cinnamon.
  4. 3. In a a large mixing bowl, whisk together the brown sugar, oil, pumpkin, eggs and vanilla until well combined. Add the dry ingredients and mix in until just combined.
  5. Use a 2-inch ice cream scoop, place scoops of batter two inches apart on prepared baking sheet.
  6. Bake for 15-17 minutes, or until cakes spring back when touched. Remove from oven and let cool completely before filling with frosting.
  7. FOR THE TAHINI MAPLE BUTTERCREAM:
  8. Place the butter, sugar, maple, and tahini in a mixing bowl and beat on low speed with an electric mixer until combined. Increase speed to high and continue to beat for another 2-3 minutes or until light and fluffy. Add a little milk to thin, if needed.
  9. Place the frosting in a piping bag(fitted with a tip, if desired) and fill the center of the baked side of one cake. Use the bottom side of another cake to sandwich the filled cake.
  10. Repeat with remaining cakes and buttercream.
  11. Store in an airtight container.
3.2.2925

*recipe adapted from Beach House Kitchen

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Filed Under: Cookies and Whoopies, Cupcakes and Minis, Desserts, Seasonal/Autumn, Seasonal/Winter

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Comments

  1. Nicole schmidt says

    February 8, 2022 at 6:23 PM

    Can’t wait to try this recipe

    Reply
    • Kayley says

      March 18, 2022 at 6:40 AM

      Hop you like!

      Reply

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