happy october! i cannot believe september has already come and gone. i have been waiting for quite some time now to welcome fall with open arms, and what better way to celebrate the changing of the seasons than by baking with pumpkin? this pumpkin whoopie pie recipe is one of my favorite pumpkin treats. i first had one of these sometime last fall at the famed bakery baked in brooklyn. that holiday, i asked for the baked cookbooks as a christmas gift because i knew i had to make these whoopies at home. they satisfy all my cozy fall cravings, they look darling, and they are absolutely delicious!
these whoopie pies are essentially cream cheese filling sandwiched between two spicy pumpkin cakelets. to put my own twist on them, i added a few tablespoons of brown sugar caramel sauce into the filling for a hint of molasses flavor, but feel free to leave that step out. here’s the recipe:
pumpkin whoopie pies with cream cheese filling, from baked: new frontiers in baking
for the pumpkin whoopie pies:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cinnamon
- 1 tablespoon ginger
- 1 tablespoon cloves
- 2 cups firmly packed dark brown sugar
- 1 cup vegetable oil
- 3 cups chilled pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
for the filling:
- 3 cups confectioners’ sugar
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
preheat the oven to 350 degrees F. line two baking sheets with parchment paper.
in a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside. in a separate bowl, whisk the brown sugar and oil together until combined. add the chilled pumpkin puree and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined. sprinkle flour mixture over the pumpkin mixture and whisk until combined.
use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. 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 completely on the pan while you make the filling.
to make the cream cheese filling:
sift the confections’ sugar into a medium bowl and set aside. in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. add the cream cheese and beat until combined. add the confectioners’ sugar and vanilla and beat until smooth. be careful not to overbeat, or the filling will lose structure. note: after adding the vanilla, i added 3 tablespoons of brown sugar caramel sauce for a different flavor. since caramel sauce isn’t always on hand, feel free to skip this step.
to assemble the whoopie pies:
turn half of the cooled cookies upside down. use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. place another cookie, flat side down, on top of the filling. press down slightly so that the filling spreads 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 up before serving.