Okay, so I totally ignored the “mini” part of this recipe. I wasn’t in the mood for mini. I wanted a nice full-bodied whoopie pie that I could stuff my face with. After all, it is starting to get quite chilly out and I need to start adding a nice layer of fat to protect myself from the cold. That’s a fat layer on top of the one that is already there.
When I first read the title of this recipe I assumed that the cake part of the whoopie pie would be the pumpkin part… nope, I was wrong… these pumpkin whoopie pies have the traditional small devil food cakes but instead of a vanilla cream, they have a spiced pumpkin cream sandwiched between them.
The whoopie pies were easy to make. With my generously sized dollops of batter I ended up with a total of 10 assembled whoopie pies. My husband thought that they weren’t quite sweet enough. I was intrigued by the filling but thought that it could have used more oomph.