I got this cute pumpkin shaped whoopie pie pan at Crate & Barrel on my last shopping trip for only $14.00. Instead of boring round whoopie pies, I now have pumpkin shaped ones. Isn’t that totally cool? I don’t know why, I get so excited over shaped pans like this. I see ones shaped like ghosts or Christmas trees and have to buy them. Some, weird kind of impulse, I know….
I just love cooking with pumpkin. I’m almost out of my stock that I got last Fall. I picked up 15 cans of pumpkin at the grocery store, and I’m finally running out of it. Got one can left. I even tried making my own pumpkin puree last year. Not worth it, in my opinion. It’s much easier just to open up a can. So, if you want to go the extra distance, feel free and make your own pumpkin puree. I know that canned pumpkin is hard to find right now, so that’s just another option.
Tonight it’s supposed to freeze and it really feels like Fall out, and that put me in the mood to bake tonight. I made pumpkin whoopie pies and homemade fig newtons. Both turned out really great. The fig newtons will be another post, probably after this one. Ben just loves pumpkin whoopie pies and so do I. Definitely our favorite flavor!
Ingredients from Brown Eyed Baker
Makes about 4 dozen.
For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
1 teaspoon vanilla extract
For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. 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.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. 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.
6. 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.
7. 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.
8. 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.