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These incredibly moist pumpkin spiced whoopie pies are nothing short of AMAZING. Each pie is filled with the most incredible brown butter cream cheese frosting with hints of warm cinnamon spice and bourbon whiskey. These pies are truly indulgent and are the perfect way to celebrate the start of October.
Happy 1st of October! And I have an amazing fall treat for you share with you all today..
Pumpkin Whoopie Pies with Bourbon Brown Butter Cream Cheese Frosting. I mean, even the title is just way over the top. But they are so worth it. Trust me.
These whoopie pies are insanely delicious and a must bake this fall season!
There are so many pumpkin recipes this time of year, and I must admit I am one of those pumpkin EVERYTHING kinda girls. So there will definitely be more pumpkin recipes around here over the next couple of months. Bear with me. I just get kinda excited over all the pumpkin goodness.
But if you’re one of those who aren’t super into pumpkin like so many of us, I am sure this recipe would turn you into a pumpkin believer. These whoopie pies are just too good.
I must admit, I have never been a huge frosting fan. Usually its way too sweet for my liking. However, this brown butter bourbon cream cheese frosting has got to be the best frosting recipe I have ever had. Ever. Cream cheese frosting would definitely make the top on my list of favorite frosting, but adding browned butter and a bit of bourbon as well has got to be the ultimate way to enjoy it. You wont be disappointed.
If you have been following my blog you will have noticed by now that I love browning butter. It seriously adds such an incredible flavor to any dish, and is SO WORTH the extra step.
The brown butter adds such a rich, complex flavor and the bourbon just tops it off.
I can’t wait to hear how this turns out for you! Happy pumpkin baking season!
If you make this, be sure to tag #butternutandsageblog on Instagram!
Recipe
Pumpkin Whoopie Pies with Bourbon Brown Butter Cream Cheese Frosting
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon clove
- 2 cups packed brown sugar
- 2 eggs
- ¾ cup vegetable oil
- 4 tablespoons melted butter
- 2 teaspoons vanilla
- 2 ¾ cups canned pumpkin puree (not pumpkin pie filling)
Bourbon Brown Butter Cream Cheese Frosting:
- 1 stick salted butter
- 6 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon bourbon whiskey
- 1 tablespoon milk
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.
- For the Whoopie Pies: In a large stand mixer cream together the oil, melted butter and brown sugar over medium speed. Add the eggs, pumpkin and vanilla and mix well until combined.
- In a medium bowl whisk the flour, baking powder, baking soda, salt and all the spices. Add the dry ingredients to the wet mixture, and mix on medium speed until fully incorporated, scraping down the sides of the bowl as you go.
- Using 2 tablespoons per whoppie pie, drop the batter onto the prepared baking sheets leaving a little space between each pie. Bake for 12-15 minutes, until set but firm. They should spring back up if you gently press your finger on the pie. Allow to cool on a cooling rack while you make the frosting.
Bourbon Brown Butter Cream Cheese Frosting:
- In a pan over medium high heat, melt the butter stirring often. The butter will begin to foam. As the foam subsides, the butter will go from golden to a dark amber color and will have a nutty aroma. Take off the heat and allow to cool for 1 minute. Add the bourbon. Place in the refrigerator 10-15 minutes to cool.
- Once the butter has cooled, in the stand mixture beat the cream cheese and butter over medium high speed. The texture will seem strange, but just keeping mixing until it smooths out, about 5 minutes.
- Next add half the powdered sugar, the maple syrup, milk, vanilla and cinnamon. Mix well. Add the remaining half of the powdered sugar and mix until fully combined. Once the whoopie pies are fully cooled, (you can also pop them in the refrigerator for 15 minutes to speed it up if they are still warm to the touch), using about a tablespoon of frosting per pie, place the frosting on one pie and gently spread the frosting out. Place another pie on top and repeat with remaining pies. Store in the refrigerator to keep. Enjoy!!
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