I made this Pumpkin Whoopie Pies recipe about a month ago and I could not get enough of them! I was planning on sharing them with you then but something happened….
I baked them at night since I was going to take them to work the next day. I saved some to photograph the next day when I returned from work so that I could blog about them that night. I’m so picky about the lighting in my photos and like to use only natural light (find I get the best tone & depth in my textures and shadows) and that’s why I didn’t photograph them the night I made them.
So what did I find when I got back from work? They were ALL gone! I mean ALL!
Some teenage person in my house (who shall remain nameless at this time) ATE them ALL! I saved 6 thinking this person may eat maybe 2? Never thought all 6 would be gone! They were sooo good and can’t blame this person for eating them all.
Sooo… since I’m such a visual person, I decided not to share the recipe with you until I made them again and took photos of the wonderful creations!
I made lots of them last night for a potluck we had at work today. This time I photographed BEFORE I went to work! So here you go…..a recipe that you won’t regret ever trying. I’m not a baker so if I can make them so can you!
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
1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
3. In another bowl, wish together the brown sugar and oil until well combined. Add the pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
4. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
5. Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
6. Assemble the whoopie pies; Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
These Whoopie Pies are perfect for fall and specially Thanksgiving time. They are so moist, fluffy, creamy and full of autumn flavor. You will not go wrong in your next holiday gathering.
They will be a smash!