Pumpkin whoopie pies with cream cheese frosting.
I pinned this recipe a few weeks ago and when my hubby started begging me to make pumpkin roll, I thought it might be a good substitute. Same pumpkin goodness and oh yes, the cream cheese frosting.
When I went back to the original site to get the recipe, I realized that it was a Martha Stewart recipe. Oh boy.
Now, don’t get me wrong: I think Martha’s fabulous, but every time I try one of her crafts or make some of her food, I feel like she is right there in the room with me. And, she doesn’t look happy. I am a messy baker. And, I am a short-cutty baker and sometimes the shortcuts don’t work out very well (Martha is looking at me right now, isn’t she?) I have been known to mix the wet ingredients and the dry ingredients in the SAME BOWL. I know, I am just as shocked as you are.
Well, I wanted me a pumpkin whoopie pie and I thought this might be a good time to buckle down and do a few things right. So, here is the recipe, along with a few of my notes and photos from the baking process.
Pumpkin Whoopie Pies with Cream-Cheese Filling
3 cups confectioner’s sugar
1 stick of unsalted butter, softened (I’m pretty sure mine was salted. Yep.)
8 ounces of cream cheese, softened
1 tsp pure vanilla extract
Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled (I wasn’t positive what this was, so I bought the stuff in a can).
2 large eggs
1 tsp pure vanilla extract
1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. Can I just say MAJOR MIRACLE? I had parchment paper in the house.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Use a small ice cream scoop with a releasing mechanism (!) and drop heaping tablespoons of dough onto baking sheets, about 1 inch apart. Um, okay, I don’t have a small ice cream scoop with a releasing mechanism or without. Call me crazy, but when I bring ice cream home, I eat it with a spoon. Out of the container. No ice cream scoop necessary. SO, I used a 1/8 cup measuring cup and it worked just fine. Transfer to oven and let cookies bake about 15 minutes, until they are just starting to crack on top and toothpick inserted into the center comes out clean. Let cool completely on the pan. I transferred these to a rack after a few minutes — they cooled a lot faster. I was a little scared to try it, but it worked out.
4. Make the filling by sifting confectioner’s sugar into a medium bowl. Then beat the stick of butter until it is smooth. Add the cream cheese and beat until well combined. Add the confectioner’s sugar and vanilla and beat until smooth.
5. Assemble the whoopie pies. Line a baking sheet with parchment and set aside. Transfer filling to a disposable pastry bag and snip the end. You know what I’m going to say, right? No disposable pastry bag. I used a spoon. I use a lot of spoons. When cookies have cooled completely, pipe a dollop of filling on the flat side of half the cookies (or spoon it on) and then press another cookie on top. Transfer cookies to prepared baking sheet and cool for at least 30 minutes.
I have to say these cookies turned out well. They are really rich, so I’m kind of glad that I made a smaller version (Martha says 12 — I got 24). The pumpkin cookie is delicious and it goes without saying that the cream cheese frosting is delightful.
Now, for some photos:
These are the cookies after they come out of the oven. Pretty nice.
The kitchen. After.