I am a big fan of pumpkin and all pumpkin flavored things. As soon as fall rolls in, I begin searching for anything and everything I can get my hands on that has pumpkin as an ingredient. I have even succeeded in finding Pumpkin Pie Pop Tarts, no kidding. They aren’t half bad either. Anyway, back to the main event. My favorite pumpkin recipe thus far is the pumpkin whoopie pie with cream cheese filling. This is the best fall dessert, in this humble baker’s opinion. I started making these a few years ago as a Thanksgiving treat. It is a Martha Stewart recipe that my best friend’s sister posted on her Facebook wall (Thanks, Meli!). I immediately swiped it. I think I made them within the week, and have been making them ever since. They are fun, easy to eat at parties, and most of all delicious. First I will start with the recipe and then we can walk through it together.
Ingredients
For the whoopie pies:
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 15 oz cans equals 3 cups)
2 large eggs
1 teaspoon vanilla extract
For the whoopie pies:
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 15 oz cans equals 3 cups)
2 large eggs
1 teaspoon vanilla extract
For the cream cheese filling:
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter (room temperature)
8 ounces cream cheese (room temperature)
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter (room temperature)
8 ounces cream cheese (room temperature)
1 teaspoon vanilla extract
First things first, preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat, like a Silpat.
In a large bowl sift together your flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Set aside. I know sifting seems like a pain, and honestly you probably do not have to do it but I find that the result is an evenly mixed batter and a much smoother product. So, if you have the time - always sift. In another bowl mix together your dark brown sugar and oil until well combined. I suggest using your KitchenAid or hand held mixer for this bowl. Add the pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Remember to scrape down the sides of the bowl after every addition. This way you make sure everything gets incorporated into your delicious mixture.
In stages, add your sifted flour mixture to your pumpkin mixture. I do this in one cup chunks sprinkled over the top of the pumpkin mixture, mixing well after each addition. Start your mixer on low or you will be covered in flour and spices and you will smell like a pumpkin pie. Maybe that's your thing. You really want to make sure to scrape down the sides of your bowl with a large spatula during these additions. Once you do all this you will have something that looks like this (it is a wet batter):
Using a small ice cream scoop (picture below) with a release, drop the batter onto your cookie sheet about an inch apart. This batter does not spread much when it bakes, but you still do not want to have to separate a bunch of cookies. There is an example of this below as well. This batter will appear to make A LOT of whoopie pies, but remember you are making a sandwich.
Now throw these bad boys in the oven for 15 minutes. To make sure they are done test them with a toothpick in the center. If the toothpick comes out clean, we are good to go. Let them cool completely on the baking sheet and then transfer to a wire rack. Here is what they look like when they are done baking:
Next up we get to make the filling. This is a fairly straight forward cream cheese frosting recipe. In your mixing bowl mix together the butter and the cream cheese until they are well combined with no lumps. Sift the powdered sugar into the bowl in one cup chunks, mixing after each addition. Keep the mix setting on low at first, much like the flour if you kick this up to high gear you will look like a snowman. Add the vanilla and mix until everything is just combined.
Once your cakes are completely cooled, it is time to assemble them. I use a regular kitchen spoon and eyeball about a tablespoon of filling for each cake. This part is pretty much up to you, I do not think there is any hard and fast rule about how much filling you put in your whoopie pie. However, the more filling you scoop into your whoopie pie the messier it is to eat. The Martha Stewart recipe suggests refrigerating the whoopie pies for 30 minutes before serving, but I have never done this and I do not see the need.
Voila! You have now made pumpkin whoopie pies! Take these to any party during the holiday season and you will be the most popular person there. Also, if you are a chocolate lover try adding a cup of mini chocolate chips to your batter. These are also amazing frozen, straight out of the freezer.
Baker's rating: Intermediate
