Spiced Pumpkin Whoopie Pies with Brown Butter Cinnamon Frosting

I’m having a little get together tonight and wanted to have a quick dessert that was easy to make and seasonal.  Scouring Pinterest at like 2am I came across thechunkychef.com and this recipe for Spiced Pumpkin Whoopie Pies with a brown butter cinnamon frosting. As soon as I clicked on the recipe I was sold!   I’ll admit at first I was a tiny bit skeptical because you brown the butter and I was afraid it would taste a bit burnt but in fact just the opposite happened, browning the butter gave it a richness and an almost nutty flavor.

Here is the link to the chunky chef and the recipe and here is her picture….it much nicer better quality than mine!


3 cups all purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/4 tsp ground cloves
Pinch ground nutmeg
2 cups brown sugar, packed
3/4 cup vegetable oil
1/4 cup butter, melted and cooled
2 eggs
2 3/4 cup canned pumpkin (NOT pumpkin pie filling)
1 1/2 tsp vanilla
5 Tbsp butter
4 oz cream cheese, softened
1 Tbsp maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
Pinch of ground cloves
3 – 3 1/2 cups powdered sugar
Order Ingredients

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
In a mixing bowl, whisk together the first 8 ingredients (through nutmeg) and set aside.
To the bowl of a stand mixer, add melted butter, oil, and brown sugar and beat until combined.
Add in eggs, pumpkin, and vanilla and beat for about 1 minute.
Add in the flour mixture, a little at a time, beating until just combined after each addition. Batter will look like thick cake batter at this point.
Use a small cookie scoop or Tbsp measuring spoon and scoop batter onto baking sheet, about 2 inches apart.
Bake for 12-14 minutes. Tops of cookies should spring back when touched lightly.
Let cool on baking sheet for a few minutes, then transfer to a cooling rack.
While the cookies are cooling, make the frosting.
In a small saucepan, over MED-LOW heat, melt the butter. Continue heating the butter until it turns a light golden brown color. Set aside and let it cool for 15 minutes.
In a stand mixer, beat the cooled browned butter and softened cream cheese on MED speed, until light and fluffy (about 2 minutes).
Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix on LOW until just combined.
Slowly and gradually beat in the powdered sugar.
To one of the cooled cookies, spread about 2 tsp of the frosting, then top with another cookie. Place on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes.

If desired, sprinkle with powdered sugar just before serving.

Happy Saturday!


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