Pumpkin Moon Pies with Orange Cream
Moon pies, also known as whoopie pies, are like an inverted cupcake, with cake on the outside and creamy frosting in the middle. They are a great choice for potlucks and bake sales, as they are more easily transported than other frosted desserts. If you like robust autumn flavors, you can double the spices in the cake for a spicier treat.
Ingredients:
For the cakes:
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 cup (4 oz./125 g) unsalted butter, melted and cooled
- 1 cup (7 oz./220 g) firmly packed light brown sugar
- 2 eggs, lightly beaten, at room temperature
- 1 cup (7 1/2 oz./235 g) pumpkin puree
For the filling:
- 4 Tbs. (2 oz./60 g) unsalted butter, at room temperature
- 1/4 lb. (125 g) full-fat cream cheese, at room temperature
- 1 cup (4 oz./125 g) confectioners’ sugar
- 2 tsp. grated orange zest
Directions:
Preheat an oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
To make the cakes, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves onto a sheet of parchment paper; set aside.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs and pumpkin purée. Using a rubber spatula, fold in the flour mixture. Drop the batter onto the prepared baking sheets using a heaping 1 Tbs. for each one, spacing them about 1 inch (2.5 cm) apart.
Bake until the cakes spring back slightly when touched in the centers, 8 to 10 minutes. Transfer the cakes to a wire rack and let cool completely, about 20 minutes. (The cakes can be made up to 1 day ahead and stored in an airtight container.)
To make the filling, using an electric mixer, beat together the butter and cream cheese on medium speed until smooth, 3 to 5 minutes. Reduce the speed to low, add the confectioners’ sugar and orange zest, and beat until blended. Raise the speed to medium-high and beat until light and fluffy, about 2 minutes.
To assemble, carefully turn half of the cakes over so they are flat side up. Spoon about 1 Tbs. of the filling onto each one. Place another cake, flat side down, on top and gently press together to spread the filling to the edges. Store in an airtight container for up to 4 hours before serving. Makes about 15 pies.
Adapted from Williams-Sonoma Luscious Fruit Desserts (Weldon Owen 2015)
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