Time: 55 min.
Complexity: easily
Quantity: 4 sponge cakes

Light, airy, and topped with cinnamon-flavored cream cheese frosting, these pumpkin sandwich cookies from Patrick and Gina Neely are a luxurious pumpkin treat.

Ingredients:

For sponge cakes:

• 110 g of butter at room temperature
• 1 and 1/4 cups granulated sugar
• 1 egg category CO
• 1 cup buttermilk at room temperature
• 1 tsp vanilla extract
• 1 and 3/4 cups premium flour
• 3/4 cup unsweetened cocoa powder
• 1.5 tsp baking soda
• 1/2 tsp baking powder
• A pinch of salt

For the filling:

• 110 g Philadelphia cream cheese at room temperature
• 1/4 cup canned pumpkin puree
• 4 tbsp (60 g) butter at room temperature
• 2/3 cup powdered sugar
• 1/4 tsp ground cinnamon
• A pinch of salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pumpkin, Philadelphia cheese, eggs, sour milk, premium flour, cocoa, powdered sugar, cinnamon

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Preparation:

Step 1
• Prepare sponge cakes: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cakes in batches). Preheat oven to 400°F (205°C). Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla extract. In a bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix.
  
  Drop 8 2-tbsp scoops of dough onto the prepared baking sheet, spacing them 3 inches (7.5 cm) apart. Bake until the edges are set and the cake is still soft, about 8 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack and let cool completely.
Step 2
• Prepare the filling: In a small bowl, beat the cream cheese and butter with a mixer until smooth. Slowly add the powdered sugar, beating until combined. Add the pumpkin, cinnamon, and salt and beat until smooth.
  
  Assemble the cake Whoopie Pie, placing a heaping tablespoon of filling on the flat side of each pastry, and top with another pastry. Repeat with the remaining pastries.

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