Pumpkin Whoopie Pies – My secret weapon at The Relevant Conference

Last week, at The Relevant Conference I decided to whip up some Whoopie Pies to hand out, I thought it would not only be a nice thing to do but also a great way to break the ice and meet everyone. (not that I’m shy in the least!)

It was so much fun walking around and simply introducing myself and offering a whoopie pie!

So here it is – the Pumpkin Whoopie Pie Recipe – please share the recipe, it’s too good not to share!

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)
2 eggs
1 tsp vanilla extract ( I use Nielson Massey Vanilla Paste from Williams Sonoma -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.

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.

You can download the file from Scribed:

Pumpkin Whoopie Pies 10-10

Enjoy!