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Pumpkin Whoopie Pies

26 Oct

I recently had a fantastically amazing group of people over for a night of games, drinks and food. I wanted to make a fun fall treat, and remembered this whoopie recipe sent to me as a request. They were insanely good. Pumpkin, maple and cream cheese make each bite heavenly and delicious. While the famous cream cheese puffy treat took center stage, these little whoopies were a big hit.

Pumpkin Whoopie Pies
Makes about 2 dozen/adapted from this recipe

Here’s what I used:

Cake

  • 3 cups flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla

Filling

  • 3 cups powdered sugar
  • 8 ounces cream cheese (room temperature)
  • 4 ounces butter (room temperature)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla

Here’s what I did:

Cake

  1. Blend together the flour, cinnamon, baking soda, baking powder, salt, ginger and nutmeg.
  2. In a separate bowl, mix together the sugars and oil and then add pumpkin puree – combine thoroughly.
  3. Add eggs and vanilla to the pumpkin mixture.
  4. Slowly add the dry mixture into the pumpkin until fully incorporated.
  5. Drop batter by rounded tablespoons on parchment lined baking sheets.
  6. Bake at 350 degrees for about 10 minutes or until a toothpick comes out clean.
  7. Let cool completely before filling.

Filling

  1. Mix butter and cream cheese together until smooth and creamy.
  2. Gradually add in the powdered sugar.
  3. Add maple syrup and vanilla.
  4. Match up your ends, and spread about a tablespoon of the filling between them.

Chocolate Whoopie

3 Mar


Opening note – these whoopie pies are meant to be blue…promise. They were made to celebrate the upcoming birth of the new Lewis boy. Mama Lewis loves these cakey sandwiches and we’ve consumed approximately 267,842 together in the past two years. This recipe is crazy easy, and the results are yum. I suggest making your whoopie as soon as the cookies cool. I stored mine for a night and they were almost too sticky to fill.

Chocolate Whoopie Pies
makes around 12/adapted from this recipe

Here’s what I used:

Cookies

  • 2 cups sugar
  • 2 sticks butter (melted)
  • 2 eggs (beaten)
  • 4 cups flour
  • 2/3 cup cocoa
  • 2 teaspoons salt
  • 1 cup buttermilk (I used my milk/vinegar combo)
  • 2 teaspoons baking soda

Filling

  • 3 cups powdered sugar
  • 1/3 cup butter (melted)
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons milk (you’re gonna think you need more, but you won’t…trust me)

Here’s what I did:

Cookies

  1. Beat sugar, butter and eggs until fully combined.
  2. Mix together dry ingredients in separate bowl (excluding the baking soda).
  3. Add dry mixture to butter mix, alternating with the buttermilk.
  4. Mix in baking soda.
  5. Drop dough by spoonfuls on prepared baking sheets.
  6. Bake at 350 degrees for 10 minutes.
  7. Cool completely before filling.

Filling

  1. Mix together butter and sugar.
  2. Add vanilla and milk and beat until smooth.
  3. Add food coloring if you want. I use this great veggie-based color made by India Tree.
  4. Spread filling and make your whoopie.

Pumpkin & Chocolate Chip Whoopie Pies

11 Feb


As a baker I get over the top excited with the change of seasons…especially fall. So when v suggested a night of pumpkin cooking, I was a happy girl. To accompany her delicious pumpkin enchiladas (also known as the pumpkin naco), I decided to make pumpkin chocolate chip whoopie pies. Making these adorable little treats was a blast – for both me and Lucy (my shiny, pretty standing mixer). Any time I open a can of pumpkin (One Pie brand – represent) I am immediately in a fantastic mood. The combination of the cream cheese, chocolate chips and pumpkin in this recipe is perfection. I will repeat: perfection. WARNING: Do not make these unless you have plans to share them immediately. Being home alone with the finished product can lead to consuming all of these cuties in one sitting.

Pumpkin Chocolate Chip Whoopie Pies
serves 1 – 15 / adapted from this recipe

Here’s what I used:

Cookies

  • 1/4 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 canned pumpkin puree
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves (I substituted a dash of cloves and 1/8 tsp of pumpkin pie spice)
  • 1 cup semisweet chocolate chips (I used milk chocolate)
  • 3/4 cup chopped pecans
  • nonstick cooking spray or parchment paper

Filling

  • 4 oz cream cheese
  • 3/4 confectioner’s sugar
  • 1/4 cup chocolate chips

Here’s what I did:

Cookies (you should end up with 30 cookies for 15 whoopie pies)

  1. Pre-heat the oven to 350 degrees and spray cookie sheets with nonstick spray (I use Pam for baking).
  2. Beat the butter until soft.
  3. Add the sugars gradually and beat until airy.
  4. Add egg, beat until incorporated.
  5. Add the vanilla and the pumpkin.
  6. Mix the flours, baking soda, salt, and all of the spices together.
  7. Add the dry mixture into the batter gradually and make sure it’s completely blended.
  8. At this point, take the bowl off the mixer and use a flat spatula to incorporate the chocolate chips and the nuts.
  9. Using a tablespoon, lump batter onto cookie sheets and bake. The recipe I used called for 15-20 at 350, but my little baby apartment oven only took 13 minutes.
  10. Let the cookies cool on a wire rack. Then, go through them to match up sizes to make the perfect whoopie

Filling

  1. Mix the cream cheese (softened works best) and the confectioners sugar.
  2. Then use a spatula to stir in the chocolate chips. The recipe called for mini chips, but I couldn’t find any and the regular size worked fine.
  3. Spread frosting and sandwich away!