Sunday, October 31, 2010

Pumpkin Whoopie Pies

 I think the best thing about fall is pumpkin- actually I know it is the best thing! I first made these whoopie pies about 3 years ago and never made them again because they were too addictive! The soft, moist texture of the cookie/cake is hinted with fall spice and the sweetness is matched perfectly with the slightly tangy cream cheese filling. I knew it was time for the hiatus to end so this pumpkin lover's birthday could be properly celebrated! These treats are perfect for Halloween, Thanksgiving, or even your office party :)

Pumpkin Whoopie Pies (adapted from Brown Eyed Baker)
Makes about 2 dozen whoopie pies 
For Whoopie Pies-
  • 3 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup canola or vegetable oil
  • 3 cups canned pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla extract
For Maple Cream Cheese Filling:
  • 2.5 - 3 cups powdered sugar (start with 2.5 and add more if you want it sweeter!)
  • 8 ounces reduced fat cream cheese, at room temperature
  • 1 stickunsalted butter, at room temperature
  • 3 tablespoons maple syrup (I used grade A dark amber)
  • 1 teaspoon vanilla extract
    1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
    2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and pumpkin pie spice. 
    3. In a separate bowl, add the granulated sugar, dark brown sugar, oil, pumpkin puree, eggs and vanilla together and whisk until combined.
    4. Gradually add the flour mixture to the pumpkin mixture and stir just until completely combined.
    5. Use a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
    6. Bake for 10 to 12 minutes, until they look done and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm, but not overly so when touched. Remove from the oven and let the cookies cool completely.
    7. To make the filling, beat the butter on medium speed until smooth. Add the cream cheese, maple syrup, and vanilla. Beat until smooth and combined, about 2 minutes. Add the powdered sugar and beat until smooth.
    8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used.
    9. Store in a single layer if possible, but if not, use parchment paper between layers. 


    1. These look awesome! I've been contemplating making whoopie pies for a whole now and have been thinking about pumpkin ones, too! Yours look sooo good :)


    2. I can't wait to make these tonight! YUMMY!