Pumpkin Whoopie Pies

I think pumpkin is just one of those things I can't get over until - well spring comes around. Be ready for more pumpkin recipes to come. Maybe you savory people will get lucky and I'll create something that isn't just sweet. Just for you, feel special, because you are.



So friends, what is happening? Please, tell me...what is keeping you busy and keeping you warm as the weather turns colder. Have you bought one of those Snuggies yet? I heard Weezer had a Snuggie, and yes, I couldn't believe it. I am sure some of you couldn't either and some of you would say that it was expected ever since Rivers went a little crazy! Or maybe he's always been...Pinkerton, where you at?

Ok enough with that rant, let's talk about something else, something warm and fuzzy, like Thanksgiving! I actually really love Thanksgiving...or maybe I just really like watching the Macy's Thanksgiving Day Parade. This is something I have done since, well, forever - if I had a lot of traditions this would be one of them. I think for the first 13 or so years of my life I was convinced I was going to be a Rockette, especially when I hit a major growth spurt in 8th grade and new I would be tall enough! Alas, I am not a Rockette...on to other dreams!!!

What are you doing for Thanksgiving? Aside from making these yummy treats...oh and the cookie part of this recipe is that I added a few butterscotch chips to the tops of the cookies before baking...Voila! Cookie! I know a few people that don't care for cream cheese and didn't want them to feel left out.


Happy Thanksgiving and Happy Baking!

-Amanda



Pumpkin Whoopie Pies
*Adapted from Baked
makes about 24 pies

For the pumpkin whoopie pies/cookies:
3 cups all-purpose flour, sifted
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tbs. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg
1 1/2 cups firmly packed dark brown sugar
1/2 cup white sugar
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

For the cream cheese filling:
3 cups confectioners' sugar, sifted
1/2 cup (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 tsp. pure vanilla extract

Baking the Cookies:
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or nonstick baking mats.

In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and set aside.In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Chill completely (at least one hour). This will make the pies easier to scoop and will give them their signature domed top.

Use a tablespoon (or a cookie scoop) to drop heaped spoonfuls of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted in the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.

Making the Cream Cheese Filling:
Sift the confectioners' sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the confectioners' sugar and vanilla and beat until smooth. DO NOT to over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)

Time to Assemble the Whoopie Pies:
Turn half of the cookies upside down (flat side facing up). Use a tablespoon (or a cookie scoop that your best friend got you for your birthday, thanks Trista) to drop a large dollop of filling onto the flat side of the cookie. Place another cookies, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookies.

AND Repeat. Until you've used up all the whoopie pies and filling.

Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator. You could wrap these individually in plastic wrap if you wanted to give these away at the office :)