Yes, I know – for most, pumpkin season is over. But when you have 3 jumbo cans of pumpkin puree taking up valuable space in your (small) pantry what else are you going to do. And when the end result is a two fluffy pumpkin cookies with cream cream filling sandwiched between them oozing from the sides, you just can’t resist.
This recipe comes to you all from the owners of the phenomenal Brooklyn bakery Baked. I reviewed them about a year ago and after sampling a bunch of their stuff and bought their book shortly thereafter. If you are considering adding a fun baking book to add to your collection with great twists to old time favorites, pick up a copy of Baked: New Fronteirs in Baking.
Now what can I say about these whoopie pies….. First off, I just love saying “whoopie pie”. I love the sound of it and how it rolls off my tongue. When they came back on the scene last year and it was predicted may bump the cupcake off its sometimes overrated pedestal, I was ecstatic.
Well, they aren’t quite as popular as their first cousin the cupcake but I am glad they are still holding strong. And I mean why wouldn’t they. Look at this little beauty….
This little bundle of joy is less about the pumpkin and more about all the flavors intermingling in your mouth to satisfy all your taste buds in just one bite. The pumpkin cookies are not overly sweet and the dark brown sugar, cloves, cinnamon and ginger really come through without being overpowering. The cream cheese filling then adds the perfect amount of moisture and tang that takes this whoopie pie over the top. I halved the recipe below and using a small ice cream scoop ended up with 12 beautiful pies. Mine didn’t spread as much as I thought but they rose quite a bit which made them quite fluffy.
Treat yourself to these little darlings and and make pumpkin season last all year ’round.
Pumpkin Whoopie Pies
For The Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
For The Cream Cheese Filling
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
Make The Pumpkin Whoopie Cookies
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In a LARGER bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk to combine thoroughly. Add eggs and vanilla and whisk until combined.
Sprinkle flour mixture over pumpkin mixture and whisk until fully completely combined.
Use a small ice cream scoop here with a releasing mechanism to drop heaping tablespoons of dough onto 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 into 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.
Make The Cream Cheese Filling
Sift confectioners' sugar into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until completely smooth, with no visible lumps. Add cream cheese and beat until combined.
Add confectioners' sugar and vanilla, beat just until smooth. Be careful not to overbeat the filling, or it will lose structure. (Filling can be make up to a day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using).
Assemble The Whoopie Pies
Turn half of the cooled cookies upside down (flat side facing up). Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookies. Repeat until all the cookies are used. 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.