Recipe for Pumpkin Whoopie Pies
Whoopie pies are sort of a cross between a cookie and a cake. More cakey than a typical sandwich cookie, whoopie pies can be filled with everything from marshmallow cream to vanilla icing. These pumpkin whoopie pies have a light cream cheese filling that pairs beautifully with the cakey pumpkin cookies.Ingredients:
- 1-1/2 cups all-purpose flour
- 1-1/2 cups white whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 Tbsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 cup firmly-packed light brown sugar
- 1 cup granulated sugar
- 3/4 cup oil
- 3 cups pumpkin puree (not pumpkin pie mix)
- 2 large eggs
- Pumpkin Whoopie Pie Filling
- 8 oz. cream cheese, softened
- 6 Tbsp. butter, softened
- 1-1/2 cups powdered sugar
- 1-4 Tbsp. milk
- 1 tsp. pure vanilla extract
Preparation:
- Sift together flours, baking powder, baking soda and salt in a large bowl. Stir in cinnamon, nutmeg, ginger and cloves.
- In another large bowl, beat sugars, oil, pumpkin puree and eggs together until smooth. Stir in flour mixture until well-incorporated.
- Refrigerate for 10-20 minutes. Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat (compare prices).
- Using an ice cream scoop, drop pumpkin whoopie pie dough onto prepared baking sheet. Bake 17-19 minutes, until a toothpick inserted in the center of the whoopie pies comes out clean. Cool on wire racks.
- While whoopie pies are cooling, make filling: With an electric mixer, beat together cream cheese, butter, sugar, 1 tablespoon of milk and vanilla. Add more milk as needed to achieve a somewhat thick, yet spreadable consistency for the filling.
- When pumpkin whoopie pies are cooled, spoon about two tablespoons of filling onto the center of one whoopie pie. Top with another whoopie pie (flat side down) to make a sandwich.
- Refrigerate whoopie pies until ready to serve.
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