Pumpkin Whoopie Pies
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
Ingredients:
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 extractFor 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 extractDirections:
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.
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The Food Librarian — January 12, 2010 @ 9:09 pm
Sooooo delicious! I love it!!! I have to make these…I've been eyeing them in the book for quite some time!
– mary
Katrina — January 12, 2010 @ 9:50 pm
Ooh, those look yummy! So do the pb cookies, they look classically perfect.
Dawn — January 12, 2010 @ 10:19 pm
I love the mini size….I would eat more then. Very nice girl!
Megan — January 12, 2010 @ 10:29 pm
LOVE pumpkin whoopie pies! I made some a few months ago, filled half with a whipped cream filling and the other half with chocolate ganache. Yours look great!
Donna-FFW — January 13, 2010 @ 12:41 am
These sound delicious. I love how they look. You are invited to my party next time.. bring a tray of these, K?
Tracey — January 13, 2010 @ 4:37 am
Great photo! These sound awesome. I've got the same problem with huge cans of pumpkin in my pantry so I need to start making pumpkin treats too!
sophia — January 13, 2010 @ 5:37 am
Oooh! They looks so delightful! I never thought I would like Whoopie pies…but a friend recently baked one for me, and I actually loved it! Pumpkin sounds amazing, though!
Shandy — January 13, 2010 @ 7:15 am
Oh YUM! How tasty does THIS look? I LOVE them; the pumpkin whoopee pie is SO darn cute and creamy at the same time! I need to start cleaning out my pantry too but I am scared of what I will come across. You know, cooking new recipes causes us to buy strange ingredients at times. I Know I have a jar of duck fat unopened. I don't even want to think of what else I may have =)
Paris Pastry — January 13, 2010 @ 10:03 am
I also have a giant can of pumpkin puree standing in my kitchen cabinet. I checked the expiration date and it will lasts me through another 2 years! So I already have my pumpkin puree for next fall.The cream cheese filling looks so delectable!
Talita — January 13, 2010 @ 11:29 am
Hola, Chica! Your site is pretty awesome! I linked you, I hope you don't mind.I've never tried whoopie pie. Looks yummy!
spike. — January 13, 2010 @ 2:07 pm
love whoopie pies- so fun to say and eat!
5 Star Foodie — January 13, 2010 @ 2:07 pm
Yum! Those are so adorable and look absolutely scrumptious!
Jelli Bean — January 13, 2010 @ 3:07 pm
Looking delish, per usual. Congrats on meeting Nigella and my apologies about the Food Network. Currently, I am also without FN due to a broken television (which Husband jokingly blames me for, as I was viewing Sandra Lee when the TV died.) Enjoy your next year of blogging. I look forward to what you have in store.
Tracy @ Sugarcrafter — January 13, 2010 @ 6:16 pm
Cute blog! I found it from the comment you left on mine. Added it to my Google Reader!
Joy — January 13, 2010 @ 9:29 pm
Hello my dear!Thank you so much for your super sweet comment- it made my day and your support means a lot
Oh, and I'd be honored to serve you a slice of my pie! I'll even be sure to give you seconds!Okay, those whoopie pies are right up there with the cutest things I ever did see… I love how round and puffy they are- they look like little pumpkin pillows of heaven! Have you made anything else from Baked yet? I'm ashamed to say it's sitting on my shelf, but I haven't had a chance to put it to good use yet. If you have any recommendations, please let me know!And after you've had a little break from your latest pumpkin dessert and are looking for another way to use up more of that puree, I have a really yummy pumpkin bread recipe that I'd be happy to share if you're interested. You always know where to find me 
Thanks again for stopping by earlier and I hope to talk to you again soon! Have a great rest of your week Eliana!<3,Joy
sara — January 14, 2010 @ 11:35 pm
these are adorable, your pictures are so cute!
Jen @ My Kitchen Addiction — January 15, 2010 @ 2:39 am
Yum… These are one of my favorite foods of all time. I adore pumpkin! I think I might have to make these as a special treat this weekend. I still have some pumpkin in my pantry!
Sarah — January 16, 2010 @ 1:51 pm
I have never had a whoopie pie, believe it or not! I may have to add them to my 2010 baking list! I have Baked and I love it. Everything I've made from it has been wonderful, how lucky to be able to visit the bakery in person!
Sweet and Savory — January 24, 2010 @ 8:08 am
These look like Deluxe Whoppee Bars with the pumplin. I am so glad you shared t his.
William Casper — January 27, 2010 @ 4:46 pm
I've never been much of a Whopie Pie fan but the combo of pumpkin and cream cheese does sound inviting. They look good as well. Great shot.