Pumpkin Whoopie Pie

This weekend was a whirlwind of our schools Homecoming Weekend and I got to spend a lovely time with my parents and a surprise visit from my brother and one of his friends.  It was great seeing them and I just wish they could have stayed in order to make some of these (and take some home since it was a ginormous batch).
These were a joint effort considering I wanted to find a do whoopie pies and then a nice girl in the class I TA for sent me a link for these phenomenal pumpkin whoopie pies with maple cream cheese frosting from Annie’s Eats (thanks, Emily!). They made great little whoopie pies and I wanted to add the chocolate sprinkles because, what better to get in the Halloween spirit than orange and brown baked goods?
I will apologize for make so gosh darn many pumpkin flavors but it is that season and I just love Autumn flavors. But, no worries, nest week (although it will be Autumn inspired) will not be pumpkin again! Enjoy the fall flavors while you can!










Pumpkin Whoopie Pies

3 cups all-purpose flour
1 teaspoon salt (optional)
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil (I replaced it with the same amount of applesauce)
3 cups chilled pumpkin puree
2 large eggs
1 teaspoon vanilla extract

Line two baking sheets with parchment paper or silicone baking mats.  In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices.  Set aside.  In a separate bowl, whisk sugars and oil together.  Add the pumpkin puree and whisk to combine thoroughly.  Add the eggs and vanilla and whisk until combined.  Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Transfer the cookie batter to a pastry bag fitted with a large plain round tip (We just used a big ziplock bag and cut off the corner).  Pipe small rounds of the batter onto the prepared baking sheets, about 1½-2 inches in diameter.  (If your dough seems to thick to pipe, you can drop scoops of it onto the baking sheet.  Or just add a bit more liquid.  This recipe is pretty forgiving.)
Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.  Remove from the oven and let the cookies cool on the pan for about 10 minutes.  Transfer to a wire rack to cool completely.  Repeat with remaining batter, and there will be some left.

Maple Cream Cheese Filling

3 cups powdered sugar
1/2 cups unsalted butter, room temperature
8 oz. cream cheese, cold
2 tablespoons maple syrup
1 teaspoon vanilla extract

Combine the butter and cream cheese in the bowl of an electric mixer.  Beat on medium-heat speed until smooth, about 1-2 minutes.  Add the powdered sugar, maple syrup and vanilla and beat until smooth.  Be careful not to overbeat the filling or it will lose structure.
To make the whoopie pies, pair the cookies up by size.  Pipe filling onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie. If you would like to add sprinkles, pour them onto a plate and roll the edges of the pies into the sprinkles to coat the sides of them.  Refrigerate for at least 30 minutes to firm before serving.


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