Description

Hey Kitchies! These Sourdough Pumpkin Whoopie Pies are not just a treat; they’re a love letter to fall flavors and comfort baking.

Ingredients

Scale

Sourdough Pumpkin Whoopie Pies

120 g All-purpose Flour, 1 cup
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Kosher Salt
2 tsp Pumpkin Pie Spice, or 1 tsp ground cinnamon and a ¼ tsp each of ground nutmeg, ginger, cloves, and allspice
337 g Pumpkin Puree, 1 ½ cups
104 g Light Brown Sugar, ½ cup
50 g Granulated Sugar, ¼ cup
2 Eggs
120 g Sourdough Discard, ½ cup, or active sourdough starter
1 tsp Vanilla Extract
85 g Unsalted Butter, melted, 6 TBS

Salted Maple Buttercream

113 g Unsalted Butter, softened, 8 TBS, one stick
240 g Powdered Sugar, 2 cups
78 g Maple Syrup, ¼ cup
½ tsp Kosher Salt, to taste

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Instructions

Whisk the dry ingredients together in a small bowl and set aside.

In a large bowl, whisk the wet ingredients. Pour in the melted butter last and whisk until the mixture is bright orange and the butter is fully incorporated.

Pour the dry ingredients into the bowl of wet ingredients. Whisk just until combined.
Preheat the oven to 350ºF (177ºC) and move the oven racks to the top and bottom thirds of the oven.

For best results and to prevent the whoopie pies from flattening too much, refrigerate the batter as the oven preheats.
Line two large baking sheets with parchment paper.

Use a 2 TBS cookie scoop or spoon to scoop the batter onto the pans a couple of inches apart. I can typically fit 12 pies on one large sheet (24 cakes in total) and bake both pans at the same time.

Bake for 15 minutes or until a toothpick inserted into the middle comes out clean. Rotate and switch the pans halfway through if your oven bakes unevenly.

Cool on a wire rack completely.
As the cakes cool, make the salted maple buttercream.

Add the stick of softened butter to the bowl of a stand mixer fitted with the paddle attachment (or into a large bowl to use a hand mixer or to manually whisk). Mix until the butter is creamed and fluffy.

Turn off the mixer and dump in the powdered sugar. Cover the bowl with a towel to prevent messes and slowly pulse the butter and powdered sugar together. Increase the speed to medium and mix until smooth.

While mixing, slowly pour in the maple syrup and mix until silky smooth and fluffy. Add the salt to taste.

Transfer the buttercream to a piping bag or leave it in the bowl for scooping.

240 g Powdered Sugar, 78 g Maple Syrup, ½ tsp Kosher Salt, 113 g Unsalted Butter
To assemble the whoopie pies, pipe or spoon about 2 TBS of buttercream onto the flat sides of half of the whoopie pies, leaving a border on the sides so the filling doesn’t leak out.

Place the other halves on top and enjoy, or refrigerate the whoopie pies for at least 30 minutes for the filling to set.

Prep Time: 20
Cook Time: 15

Nutrition

Serving Size: 12