Pumpkin Whoopie Pies + Maple Tahini Buttercream

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.

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

 

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