Hello again! So, at the end of my last blog I insinuated that I would make something with an unexpected ingredient. Since October has arrived, I couldn’t help but choose to make something different. So, here is my fall twist on a tasty treat…Pumpkin whoopie pies! Whoopie pies are one of my absolute favorite things to bake, and this time of year pumpkin seems to call my name. There was no roommates quarrel this time around. I mean, who doesn’t love a pumpkin whoopee pie? Well, actually Bella. She isn’t too fond of pumpkin (I know, she clearly has no taste). She does however (along with Colin) believe that I make some of the best cream cheese frosting around. Not to toot my own horn or anything, but toot toot :). So, without further ado, lets make some whoopie…pies!
Pumpkin Whoopie Pies - recipe from Food.com
- 1/2 cup sugar
- 1/2 cup brown sugar (firmly packed)
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Preheat oven to 350°. Grease or line baking sheets with parchment paper. In a large bowl beat butter and sugars until light and fluffy. Mix in pumpkin, vanilla, and egg. Slowly mix in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Drop by rounded teaspoon or tablespoonful 2 inches apart on your prepared baking sheets.
I used a tablespoon sized cookie scoop, but feel free to make yours smaller. Mini whoopie pies are always adorable :). Bake 10-12 minutes for teaspoonfuls, or 11-13 minutes for tablespoonfuls. They will still be soft when they come out of the oven, but if they are no longer wet to touch they are good to go! They will continue to set up as they cool.
Cream Cheese Frosting
- 8oz cream cheese at room temperature
- 1 cup (2 sticks) salted butter at room temperature
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
I realize there's unsalted butter for the pies and salted butter for the frosting. If you don't want to buy both (which I would understand), then just use salted butter in the whoopee pie recipe and don't add the salt.
Combine the cream cheese and butter. One cup at a time slowly incorporate the powdered sugar, be sure to scrape down the sides in between each addition. Once all the powdered sugar is incorporated mix in the vanilla extract.
Now it’s time to assemble the whoopie pies! You can fill them any way you like, but I had a little stroke of genius whilst I was assembling. I used the same cookie scoop that I used for the whoopee pie batter! I scooped up the cream cheese frosting, placed it on one whoopie pie, and then sandwiched the other half on top! It worked out perfectly.
You should have about 16 completed whoopie pies. You will have leftover cream cheese frosting, so you can halve the frosting recipe if you like. I think it’s nice to have extra frosting lying around. You can add it to store brought brownies for a nice homemade touch, pumpkin bread, or pretty much anything you like. Me? I usually give my leftover frosting to my friend Taylor Toth :).
I hope you enjoy these just as much as I do! I'm not going to make any promises for my next post, who knows what I'll be thinking ;).
