You know what these pumpkin whoopie pies remind me of? A can of whoop ass and all the other threats my parents used to make when I was a child. Good times.
Sometimes I think parents are too easy on their kids nowadays. Threaten them with a can of whoop ass every now and then, you know? Put a little fear in them.
My favorite thing (not really), is hearing parents give their child thirty different options. “Ok, honey, would you like chocolate ice cream, vanilla, rocky road, strawberry, mint chocolate chip, cookies and cream, peanut butter, orange creamsicle, lemon, blueberry, or a scoop of each?”
Your child is two. They can’t even wipe their own ass, give me a break. And before you give me the spiel about how I don’t have kids, I have plenty of nieces and nephews who are basically my children.
But we’re wasting time here, what we really should be discussing, what’s really important, is who the hell named this delicious dessert, a whoopie pie? My sister’s guess? Whoopi Goldberg.
Close. But not really.
It was the Amish. The Amish children to be exact. They would yell, “Whoopie!” when they saw these handsome devils tucked away in their lunch sacks. True story. At least I think it is. It’s what I found on the internet.
Anyways, enough blabbering. As always…
here’s the rundown:
-Two pieces of pumpkin spiced cake sandwiched between a maple cream cheese filling. Oh hell yeah. This shit is GOOD.
-I have a pan with these pumpkin molds by Wilton. The recipe normally has you use an ice cream scoop or a spoon, so no worries if you don’t have a special pan.
-The recipe that follows is halved from the original, which yields around four dozen assembled whoopie pies depending on the size you make them. That’s usually too much for me, which is why I halved the recipe. Feel free to double the recipe if you’re going to party or something. Or staying in for the night.
It’s fall, shove a pumpkin in your mouth already.
Enjoy my friends!
Pumpkin Whoopie Pies
Print RecipeIngredients
- For the Whoopie Pies
- 1 1/2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup canola or vegetable oil
- 1 1/2 cups chilled pumpkin puree (canned pumpkin)
- 1 egg
- 1/2 teaspoon vanilla extract
- For the Maple Cream Cheese Filling
- 1 1/2 cups powdered sugar, sifted
- 4 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
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.
Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
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 inch apart.
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.
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 smooth.
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.
Notes
Recipe from Brown Eyed Baker.
