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Pumpkin Spice Scooter Pies: A Fall Treat on Wheels

Pumpkin Spice Scooter Pies

Soft pumpkin-spice cake rounds are paired with a smooth cream-cheese filling to create portable sandwich pies with irresistible fall flavor. The recipe yields about 18–24 pies, depending on portion size.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Spice Cake
  • 2 cups (240 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1 tablespoon Pumpkin pie spice
  • 1 cup (200 g) Granulated sugar
  • 1 cup (213 g) Packed light brown sugar
  • 1 cup (226 g) Unsalted butter, softened
  • 2 eggs Large eggs, room temperature
  • 1 15-ounce can (425 g) Pure pumpkin purée
  • 2 teaspoons Vanilla extract
Cream-Cheese Filling
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (340-360 g) Confectioners' sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl.
  2. Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy. Add the eggs one at a time, mixing after each addition, then beat in the pumpkin purée and vanilla.
  3. Add the dry ingredients to the pumpkin mixture and mix only until combined. Drop or pipe rounded portions of about 2 tablespoons onto the prepared sheets, leaving room for spreading; use about 1/4 cup batter for larger pies.
  4. Bake each tray for 12–15 minutes, until the tops spring back lightly when touched and a toothpick comes out clean. Cool the cakes on the pan for several minutes, then transfer them to a rack to cool completely.
  5. Beat the cream cheese and butter until smooth. Gradually add the sifted confectioners' sugar, then beat in the vanilla and salt until creamy.
  6. Spread or pipe filling onto the flat side of half the cooled cakes. Top with the remaining cakes and gently press to form sandwiches.

Notes

Use pure pumpkin purée rather than pumpkin pie filling. Cool the cakes completely before filling, and refrigerate assembled pies for 20–30 minutes for firmer, cleaner centers.