Every year I look forward to Autumn. The colorful trees, pumpkin picking, warm sweaters, Thanksgiving and all of the yummy pumpkin treats! One of my favorite treats to make are these Pumpkin Whoopie Pies. They are always a hit in our house.
For several years I also made these little pumpkin treats for the Allume Conference. The first year I made 250 of them and handed them out when I met the other conference attendees. It was a great ice breaker and made it much easier to get to know everyone. No one turned down the pumpkin whoopie pies.
Since moving to Ireland I haven’t been able to attend Allume (although I’ve stalked Facebook and Twitter the whole time!). Each year I’ve made these cookies it brings back such good memories of weekends spent my friends at Allume.
So here it is – the Pumpkin Whoopie Pie Recipe:
Pumpkin Whoopie Pies
3 cups all-purpose flour (substitute Pamela’s Baking Mix for gluten free)
1 TBS cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 1/2 tsp pumpkin pie seasoning (or 1 tsp nutmeg 1/2 tsp ginger and an additional 1tsp cinnamon)
1 c white sugar
1 c light brown sugar
1 c canola oil
3 c pumpkin puree (a good trick is to keep is to refrigerate it before using so it’s cold)
1 tsp vanilla extract ( I use Nielsen Massey Madagascar Bourbon Vanilla Paste -love it)
Preheat oven to 350 degrees F
Using parchment paper, prepare your baking sheets
In a large bowl, whisk the flour, spices, baking powder, baking soda and salt.
In a separate bowl, mix the white sugars and the oil together. Add the pumpkin mix to combine. Add eggs and vanilla and mix until combined.
Add the flour mixture about 1 cup at a time to the pumpkin mixture and mix until thoroughly combined.
I use a very small ice cream scoop (to make mini whoopie pies but you can also use a larger scoop for larger cookies I also sprayed my scoop w/ canola oil to help the dough not to stick.
Drop a rounded, heaping Scoop of the dough onto the baking sheets, about 1 inch apart.
Bake for 10 to 12 minutes, (mini pies take less time) Cookies are done when a toothpick comes out clean or if you press on the top they are springy and do not sink.
Remove cookies the oven and let the cookies cool. completely on a cooling rack.
** I use and Love Nielsen Massey Madagascar Bourbon Vanilla Paste 4 oz
Vanilla Bean Cream Cheese Filling:
3 c sifted powdered sugar – sifted
8 oz cream cheese, at room temp (1 box)
4 oz (½ cup) unsalted butter, at room temperature
3 teaspoon vanilla paste (or extract)
In a medium bowl using a hand mixer beat the butter until smooth, butter should lighten in color, about 3 minutes.
Add the cream cheese and beat until smooth, about 2 minutes. Add the powdered sugar a little at a time, then add the vanilla and beat until smooth.
To make the whoopie pies. Take one cookie upside down and place a scoop ( I use my mini ice cream scoop to get even portions) of frosting on top. Place other cookie on top and press softly to distribute the frosting.
*To make Gluten Free Whoopie pies substitute the flour for 3 1/2 cups of Pamela’s GF Baking mix) Letting the dough sit in the fridge for a few hours before putting in the oven helps with the texture.
Store in the Refrigerator and eat often!
It may be wise to conceal them in a box marked “broccoli” to deter Whoopie Pie thieves.