Pumpkin Whoopie Pies

22 Oct

I have a great dinner to share with you.  Remember when I made thai turkey burgers and said they reminded me of meatballs I ate as a kid?  I made those meatballs, and they were excellent!  I didn’t feel like wading through the pictures though.  Instead, how about some delicious whoopie pies?

I made whoopie pies once before.  They were chocolate cookies with homemade marshmallow fluff squeezed in the middle.  Both components were delicious…marshmallow fluff is actually incredibly easy to make with a candy thermometer and a stand mixer (or a third arm).  Otherwise it’s tricky, but much better than store bought.  As for chocolate cookies?  Oh boy, I have the best chocolate cookies to share with you later.

But back to the whoopie pies.  The chocolate cookies were dense and heavy, and the marshmallow fluff was soft and runny.  It was a mess.  So here’s what you need to consider when making any variety of whoopie pie:  soft, cake like cookies, and a firm filling.  It’s that easy.

And here are some that fit the bill.

Fluffy, cake-like cookies, with the fresh taste of pumpkin an intense pumpkin spice blend.  Not overly sweet, and perfectly paired with a thick, creamy, sweet maple cream cheese filling.  The perfect little fall bites.  And totally quick and easy to make.


Whisk together the flour, baking powder, baking soda, salt, and seasonings in a medium sized bowl.

In a large bowl, use an electric mixer to beat together the sugar and oil, then vanilla extract and pumpkin puree.  And an egg…which I don’t remember adding.  Oh well.

Add your flour mixture to the pumpkin mixture in three increments (I used the mixer to beat in the first third, then a spoon to mix in the rest).  Stop once the flour is just mixed in.  Don’t overmix!

1-2 tablespoons of batter per cookie, placed an inch or so apart on a parchment paper lined baking sheet.  Bake for 10-15 minutes until they look like cooked little cakes and a toothpick inserted in the center of a cookie comes out clean.

Then it’s just a matter of letting these cool completely, making a quick cream cheese filling, and assembling your pies.

Cute, festive, and delicious.  What more could you want?


Pumpkin Whoopie Pies
Slightly adapted from Brown Eyed Baker

For the Whoopie Pies:
Makes ~24 small cakes; 12 pies

1 ½  cups all-purpose flour
1 tablespoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch cloves
½ cup granulated sugar
½ cup dark brown sugar
½ cup canola or vegetable oil
1 ½ cups canned pumpkin, ideally chilled
1 egg*
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
1 ½ cups powdered sugar
4 ounces cream cheese, at room temperature
2 ounces (1/4 cup) unsalted butter, at room temperature
1 ½ tablespoons maple syrup
1 teaspoon vanilla extract
¼ – ½ tsp maple extract (optional)
Pinch of salt

*I made half of this recipe, and definitely did not add egg.  My cakes were fantastic!  Without the egg, they’re also vegan!  (The filling’s not though)

  • In a medium bowl, whisk together all the dry ingredients: flour, cinnamon, baking powder, bading soda, salt, ginger, nutmeg, and cloves.  Set aside.
  • In a separate, large bowl, beat together the oil and sugars, then beat in the pumpkin, vanilla, and egg
  • Pour the dry ingredients into the wet.  Do this in three increments.  Use the electric mixer to beat in the first third of the flour mixture, then stir in the next third, and then the last third until just combined (do not overmix!)
  • Use a tablespoon measure to scoop out cookies, placing each an inch or so apart on the baking sheet.
  • Bake 10-15 minutes until the cookies look like a baked cake on top, and a toothpick inserted into the center comes out clean.  Allow to cool completely before filling.
  • To make filling: beat together the butter and cream cheese until smooth.  Then beat in the maple syrup and extracts.  Finally, beat in the powdered sugar and salt.  Start on low speed, then increase to high when the sugar is incorporated enough to not fly all over your kitchen.  Beat on high speed for a few minutes until nice and fluffy.  Be sure to taste…you can add more maple, powdered sugar and salt to get the flavor just right.
  • To assemble the pies: find pairs of cookies that are of similar shape and size.  Turn one over, and either pipe or spoon filling onto it.  Press the other cookie on top and press gently to seal.  Store in the refrigerator.

One Response to “Pumpkin Whoopie Pies”

  1. Holly Silver Margason October 23, 2012 at 5:04 pm #

    OK, we missed the whoopie pies, so can I request you make another batch ??????? Please!!!!!

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