Pumpkin Whoopie Pies

Think of these as the Oreo Cakester’s autumn cousin. These soft and fluffy cookie sandwiches are sure to be a hit at your fall function!

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Pumpkin Whoopie Pies
Servings: roughly 4 dozen

INGREDIENTS:
Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F. Cover baking sheets with parchment paper.

2. Using a large bowl, thoroughly mix the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.

3. In a separate bowl or stand mixer, mix both sugars and the oil. Add the pumpkin puree and whisk until combined. Then add the eggs and vanilla. Mix until combined.

4. Slowly whisk in the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a large spoon to drop a heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

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(As stated above, this recipe came from the Brown Eyed Baker, but also may be an adaptation from the book Baked: New Frontiers in Baking.)

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One thought on “Pumpkin Whoopie Pies

  1. Pingback: Ebola, whoopie pies, and other autumn happenings | the dandelion diaries

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