1/3 Photos of Pumpkin Whoopie Pies
Kristine at Food.com's Note:
I spotted these on Seriouseats.com this week and couldn't resist (they're originally from the bakery Baked). We enjoyed them at our office Halloween party. Recommendation: Eat them fresh -- they lose their punch when they sit overnight in the fridge and can get too wet. Expect a denser, cake-like cookie and not the usual fluffy chocolate whoopie pie. To up the orange color, maybe mix in some food coloring to the icing or add colored sugar to the edges.
My Private Note
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- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups packed dark brown sugar
- 1 cup vegetable oil (I substituted canola oil)
- 3 cups chilled pumpkin puree
- 2 eggs (large ones)
- 1/2 teaspoon vanilla extract
Cream Cheese Filling
- 1Prep the cookies first. Preheat your oven to 350°.
- 2Line two baking sheets with parchment paper.
- 3In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
- 4In a separate bowl, whisk the brown sugar and oil together until combined.
- 5Add the pumpkin puree and whisk to combine thoroughly.
- 6Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
- 7Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
- 8Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
- 9Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
- 10Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
- 11To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
- 12In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
- 13Add the cream cheese and beat until combined.
- 14Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
- 15To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
- 16Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
- 17Place another cookie, flat side down, on top of the filling.
- 18Press down slightly so that the filling spreads to the edges of the cookie.
- 19Repeat this until you use all your cookies.
- 20Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
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Nutritional Facts for Pumpkin Whoopie Pies
Serving Size: 1 (93 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 345.2
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 5.6 g
- Cholesterol 36.0 mg
- Sodium 207.9 mg
- Total Carbohydrate 47.1 g
- Dietary Fiber 0.9 g
- Sugars 33.0 g
- Protein 2.9 g