Got any pumpkin puree lying around? After making two pumpkin cakes I still did! I love whoopie pies and, with their soft, moist cakeness and a beautiful squidge of lemme-eat-it-on-its-own filling in every bite, who wouldn't...
Here are my tips for making sure your whoopies come out whooptastic:
- I put way too many toothpick holes in the cakes, trying to see if they were cooked all the way through. Your tester does need to come out of the cakes clean but another sign that the cakes are cooked is that the tops will spring back a little when gently pressed.
- Make sure cakes are completely cooled before filling because if the filling warms at all, it won't do as it's told.
Pumpkin Whoopie Pies
- If you must stuff the cakes to bursting then perhaps chilling the filling for about 10 minutes would make it easier. I wouldn't chill it for too long though because it will set and that filling really does actually belong inside your mouth via pumpkin whoopies, not a plastic bowl from the fridge.