Pumpkin Whoopie Pies

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Whoopie pies look so cute that I just had to try making some. I just happened to have all the ingredients to make these lovely pumpkin whoopie pies. Don’t you just love it when that happens. If you don’t know what a whoopie pie is, it’s basically two very soft cookies, almost like a cake, with a filling in the middle. They’re so unbelievably easy to make, yet they look very elegant… almost like a macaroon. This encourages me to try other different flavors of whoopie pies, maybe some strawberry ones. Yum!

Well, here is what I did for these whoopie pies.

First you start out with the flour mixture. Then you mix the butter and sugar very well, 2 minutes well. You mix in the eggs, one at a time, also very well, about a minute. Your dough should look like this about now.

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Add the pumpkin puree and vanilla extract, until smooth. I didn’t know what smooth looked like for this part, but this is what I got.

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Once you mix in the flour mixture gradually into the wet ingredients, drop heaping teaspoons of the mixture onto the baking sheet. I understood heaping as 2 teaspoons, so that is what I did for each cookie.

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The cookies are done! But wait, just a few more steps to completion.

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Make the cream cheese filling and spoon the filling onto the cookie and smoosh together. Now you have a very elegant cookie. It’s so pretty.

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I wished all of my cookies turned out pretty like the ones above. My first and last batch turned out great, but the others turned out flat. I will put the dough in the refrigerator in between baking times as to help prevent that next time and probably put less cookies on each baking sheet. Hopefully that will work.

Pumpkin Whoopie Pies
Recipe adapted from Allrecipes
makes 36 whoopie pies

Ingredients

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin puree
1 teaspoon vanilla extract

Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

  1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
  2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl.
  3. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth.
  4. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
  5. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
  6. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
  7. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
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