Some people go a little nuts in the fall with #pumpkineverything—drowning themselves in endless PSLs, pumpkin butter, pumpkin waffles, pies… you name it. “Some people” is me. Now that fall is here and temperatures are (finally) dropping, my favorite way to welcome in the new season is a baking day.
Krusteaz recently sent me a box full of their pumpkin spice mixes, giving me permission to go crazy! I usually make most sweets from scratch, but I have a soft spot for Krusteaz. When I was a kid, I was smitten with their Oat Bran Muffin mix. They were easy enough to make that I could bake a batch myself without help and I must have made a box at least every week. I can still remember the sweet smell of them coming out of the oven and it brings back warm memories. Their Oat Bran Muffin mix is really hard to track down in the Midwest, but if you’re lucky enough to live in a state that carries it, GRAB ONE!
As soon as I opened my box of pumpkin treats, I immediately had my eye on the Pumpkin Spice Quick Bread Mix. The box promises that it’s coffeehouse style, and when you make it according to package instructions, it does not disappoint. The bread is incredibly moist and rich, but not overly sweet… perfect for repurposing into Whoopie Pies!
These Pumpkin Spice Whoopie Pies with Mascarpone Filling are BIG, fluffy and make a mess when you eat them, but they are good. The mascarpone filling is subtly sweet but adds richness to the pumpkin bread.
Here’s the recipe:
- 1 Box of Krusteaz Pumpkin Spice Quick Bread Mix
- 2/3 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/4 cups flour
- 1/2 tsp. vanilla bean paste
- 1/4 tsp. cinnamon powder
- 1 cup heavy whipping cream
- Half of an 8oz. container mascarpone cheese
- 1 tsp. vanilla bean paste
- 1/2 cup powdered sugar
- dash salt
- dash of cinnamon and nutmeg
- Preheat oven to 350F. Move the racks to the upper and lower thirds of your oven.
- Line two baking sheets with parchment paper.
- Stir all ingredients together until fully incorporated and completely moistened.
- Drop batter onto cookie sheets in 2 TBSP mounds (you can use a good ice cream scoop or two spoons, but try to keep them as round as possible).
- Bake for about 12 minutes, rotating the pans halfway. When done, they should be firm to the touch, but springy. Cool completely.
- Combine all ingredients into a chilled bowl and whip with a stand or hand mixer until medium-stiff peaks form. All done!
- Once the whoopie pies are completely cooled, pair them up fitting together the ones that are most similar.
- Scoop mascarpone filling into a ziploc bag, twist and cut off the tip. Pipe a generous amount of filling onto the bottom of each whoopie pie and top with its partner.
- Enjoy and refrigerate leftovers!
- If you don't want your whoopie pies to be as fluffy as mine, sub butter for the vegetable oil. It'll give them a little more weight and flatten a bit.
*Disclaimer: Her Plate received compensation to facilitate this post. However, I do have a soft spot for Krusteaz and only share products I love! View our disclosure policy for more details.