pumpkin whoopie pies

Unfortunately moving to a new city means having to start from scratch when it comes to holidays.  Halloween just passed and the husband and I didn't really know what to do.  So, we decided to just mellow out with some Halloween (non-spooky) movies, Zombieland and Clue (we watched Shaun of the Dead earlier...) and have some food.  I really wanted to make those mummified hot dogs, but I didn't get a chance, too.  Our meal was relatively fright-less, however, I did decide to make whoopie pies for dessert.  I've cherished my Baked book for years, finding it at Urban Outfitters on clearance for $4.99!  But I never got a chance to make something from the book, until this holiday.  The whoopie pies are incredible and moist, and the filling is cream cheesy goodness.  I've found that Martha Stewart has published the same recipe, and so I figured this would be a good resource for those of you still in the holiday spirit.

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners' sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

  • Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  • In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

  • Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

  • Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

  • Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

  • Read more at Marthastewart.com: Pumpkin Whoopie Pies with Cream-Cheese Filling - Martha Stewart Recipes


    1. Your whoopie pies look photographically delicious.

    2. oh my gosh, aren't these ammmazing?! i loved my baked cookbook so much! this is making me really hungry.

    3. I'd been drooling over your post for a coupla weeks and God must've took pity on my rumbling tummy and inspired Mrs. Laura Christenson to bake and bring to Paul's part last night.
      They. Were. DELICIOUS.


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