Yup it's THAAAT time again, finally! I'm so excited fall is here! (I know, this is about the 3rd or 4th post that I've said that.. but really, I'm so happy!) These babies (actually they were pretty ginormous) are fabulously fall-ish and so, so yummy! They definitely got me in the Autumn/Halloween mood. I love baking with pumpkin, probably because you only can one time a year ;)
This recipe came from Brown-Eyed Bakers' blog and it is a keeper! I'd suggest making them smaller than you think is normal, as they will turn out perfect. I made them a little too big. Definitely didn't hurt on the taste factor but they would've been cuter and a little less guilty if they were smaller!
Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them) Prep Time: 15 minutes | Bake Time: 10 to 12 minutes
For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
1 teaspoon vanilla extract
For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown
sugar, and the oil together. Add the pumpkin puree and whisk to combine
thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Use a small cookie scoop or a large spoon to drop a rounded,
heaping tablespoon of the dough onto the prepared baking sheets, about 1
6. Bake for 10 to 12 minutes, making sure that the cookies are just
starting to crack on top and a toothpick inserted into the center of a
cookie comes out clean. The cookies should be firm when touched. Remove
from the oven and let the cookies cool completely on a cooling rack.
7. To make the filling, beat the butter on medium speed until smooth
with no visible lumps, about 3 minutes. Add the cream cheese and beat
until smooth and combined, about 2 minutes. Add the powdered sugar a
little at a time, then add the maple syrup and vanilla and beat until
8. To assemble the whoopie pies: Turn half of the cooled cookies
upside down. Pipe or spoon the filling (about a tablespoon) 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. Put the whoopie pies in the
refrigerator for about 30 minutes to firm before serving. (They are also good room-temperature, though, too.)
I'm a Dietetics student at Arizona State University. Basically, I love the study of nutrition and eating healthy. I also love to cook, bake, and find yummy recipes to make to feed my newlywed husband and I. So naturally, I would tend to put the two together, right? Correct...Welcome to my blog. :)