Pumpkin cakes and cinnamon cream cheese frosting form an irresistible sandwich in this crowd-pleasing treat. Bring them to a fall party and watch them quickly disappear.
Cakes taste best within a day or two of baking, but you can store the cakes and frosting separately in the refrigerator for up to three days.
Whip the egg whites in a metal or glass bowl. Plastic can be porous and hold fat molecules, preventing egg whites from whipping properly.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Take 3 eggs out of your refrigerator. Bring butter and cream cheese to room temperature. In two small bowls, separate eggs into whites and yolks and set aside. Open the can of pumpkin and scoop out the puree needed (you’ll know when you’ve hit the red marker line on the outside of the can) into a large bowl. Save the remaining puree for another use (check out our everyday pumpkin recipes!).
In a medium bowl, sift the flour, baking powder, baking soda, cinnamon (for cakes), and nutmeg; set aside. In the large bowl, whisk together the pumpkin puree, oil, sugar, and salt. Then add the egg yolks one at a time, scraping down sides of the bowl with a rubber spatula after each addition. Add the flour mixture to the pumpkin mixture, stirring until all the ingredients are *just* combined.
In a medium bowl, using an electric mixer on medium speed, beat the 3 egg whites until they have formed soft peaks. Using a rubber spatula, gently fold them into the batter. Use an “down-across-up-and-over” motion to do this in order to keep the egg whites fluffy.
Prepare two (or three) baking sheets with parchment paper provided. Using a tablespoon or mini ice cream scoop, spoon two-inch wide whoopie pies onto each baking sheet about one inch apart. (The batter spreads as it bakes.) Spoon 36 cakes in total to make 18 sandwiches. Bake for 9 to 11 minutes. Cakes are done when the tops no longer look glossy and they spring back when lightly touched. Transfer pan to wire rack to cool.
Make frosting: sift confectioner’s sugar and cinnamon (for frosting) over a medium bowl and set aside. In another medium bowl, using the electric mixer on medium speed, beat butter until pale and creamy, 2 to 3 minutes; add cream cheese and continue to mix. Gradually add the confectioner’s sugar mixture and beat until smooth. Fill the piping bag provided. Fold over the top of the bag to form a cuff, scoop in frosting, unfold and twist to push frosting down, releasing any air bubbles.
Flip over half of the whoopie pies (so the flat side is up) and frost with cinnamon cream cheese frosting. Follow a circular motion by starting from the inside and working outward with the piping bag, leaving a border of ½ inch. Place another whoopie pie on top to create a sandwich, gently pressing down to push the cream cheese frosting toward the edge. Enjoy!