Good morning everyone, I hope your weekend was great! This post is much later than I anticipated, but the weekend was filled with a lot of (good) appointments, so I didn’t have much time to get on the computer. The good news is that I can’t wait to share some of the things that were cooked up in my kitchen (and my friend’s kitchen as well)!
Have you ever heard of a whoopie pie? I personally had never even tried one until after making this recipe, but I had heard of them. I was surprised to find out a lot of people don’t actually know what they are. I came across the recipe on my friend Kristen’s blog, notsodomesticated.com. Kristen is a newlywed and blogs about the adventures of perfecting her “wifely duties” and I enjoy her trials and errors, successes, and her transparency and humor along the way. But more than that she is a great friend and I love reading her blog so I can be up-to-date with her life and feel like we’re still close (distance-wise that is). So.. on to the whoopie pie! I realize this is a funny name, my husband laughed every time I offered him one. This is basically a soft cookie that sandwiches a cream filling. It is actually very reminiscing of a snack cake, but of course much better… and mothers, better to give one of these to our children than a Hostess or Little Debbie cake filled with trans fats and high-fructose corn syrup..;)
Pumpkin Whoopie Pie
Ingredients: For the cookies:- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract Cream Cheese Filling:
- 4 ounces cream cheese, at room temperature
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Directions:
Preheat your oven to 350°F. Line a couple of baking sheets with parchment paper.
Combine your dry ingredients (1-6 on ingredients list). Beat butter and sugar on medium speed for 2 minutes.
Add your eggs one at a time, beating well after each addition. Next add your pumpkin and vanilla and beat until smooth.
Stir in flour mixture until combined.
Drop by heaping spoonfuls or by cookie dough scoop (as pictured) onto your baking sheets. *I would say this is one of my most valuable tools, and sure speeds things along in the kitchen. Bake for 10-13 minutes or until springy to the touch.
For your cream cheese filling beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Makes about 18 whoopie pies. Store in covered container in refrigerator.
In my opinion, these are the best when freshly baked. The cream filling is light and airy when at room temperature, so if you don’t serve these right away, maybe take them out a half hour before eating to take off the chill a little. These are the perfect little fall snacks, enjoy!
Looks delish! I love the plate!
Thanks Leonor, part of my obsessive collection of Polish pottery 🙂
Yum! I just made pumpkin whoopie pies too! Looking forward to trying out your recipe next time though. Such a nice holiday idea. Where did you find a cookie dough scoop?
Thanks for commenting Jessica! I think these are perfect for this time of year too. I found the cookie dough scoop at Le Gourmet Chef in a Florida outlet mall. I think some people think they are just smaller ice-cream scoops (which they can totally be). They usually have the regular, a medium sized one, perfect for muffins, and the smaller one, which is the one I have. I’m sure other places have them as well, I know for sure The Pampered Chef has them too.
Just made these last night, they were delicioso!!! Will definately have to make them again 🙂
Yay, Sharda! So glad you made them and liked them! How are your Christmas meal plans coming along?
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