Delicious Cardamom Cream Cheese Buttercream sandwiched by 2 tiny soft pumpkin cakes. You can’t go wrong here. I make these using a mini-whoopie pie pan, you can get one HERE. These are great to serve at parties since they are bite sized and super easy to pick up, but super difficult to eat only one.
Mini-Pumpkin Whoopie Pies with Cardamom Cream Cheese Frosting
A delicious bite-sized pumpkin treat, perfect for serving at parties.
- WHOOPIE CAKES:
- 2 cups Brown Sugar
- 1 cup Vegetable Oil
- 1 can Pumpkin Puree
- 2 large Eggs
- 2 teaspoons Pure Vanilla Extract
- 2 tablespoons Cinnamon
- 2 teaspoons Ginger
- 1 tablespoon Ground Cloves
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 cups All Purpose Flour
- CARDAMOM CREAM CHEESE FILLING:
- 3 cups Confectioners Sugar
- 1 stick Salted Butter, softened
- 8 oz Cream Cheese, softened
- 1/4 cup Milk
- 2 tsp Pure Vanilla Extract
- 1 tsp Cardamom
Preheat your oven to 350 degrees.
Spray cooking spray on whoopie pie pan.
Add Brown Sugar, Vegetable Oil, Pumpkin, Eggs and Vanilla to a large bowl and stir with a wooden spoon, until they become one.
Add the Cinnamon, Ginger, Cloves and Salt and stir again.
Add the Baking Powder and Baking Soda and stir.
Add half of the Flour and combine until you can no longer see the Flour, then add the 2nd half and do the same.
Drop 1 heaping teaspoon full into each of the slots on the whoopie pie pan.
Bake for 10 to 12 minutes, careful not to over bake these.
Remove from the oven, wait 5 minutes and then using a mini-offset spatula or a butter knife, gently pop the cakes out of the pan and put on a cooling rack. Repeat until you use all of the batter.
Now make the filling by using an electric mixer to beat the Butter and Cream Cheese together in a big bowl until smooth and combined.
Add the one cup of the Confections sugar and combine, then add the 2nd cup and combine.
Add the Milk and then the last cup of Confectioners sugar, Vanilla and Cardamom and combine.
To assemble the whoopie pies, make sure the cakes have completely cooled and then spread about 1 Tablespoon of frosting on the bottom of one of the cakes, and then place another cake on top of the frosting, making a sandwich.
I lay these on their sides once they are assembled, to store put in an air-tight container, do not refrigerate.
Batter is all ready to go:
The finished cakes:
Cardamom Cream Cheese Buttercream: