I will never tire of using pumpkin in everything! We only get a few months that it’s acceptable for use, so why not use it everywhere?!
If you haven’t had them before, whoopie pies are a Midwest favorite, usually made in a chocolate variety. The soft, cake-like texture almost melts in your mouth. Changing them up and making them as a pumpkin spin gives the warm spices that I crave in the fall. With a sweet, cream cheese filling, these are just really an oversized sandwich cookie!
INGREDIENTS
For the pies
• 2 cups brown sugar
• 1 cup vegetable oil
• 1 1/2 cups pumpkin purée
• 3 cups flour
• 2 eggs, room temperature
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp ground nutmeg
For the filling
• 4 oz cream cheese, room temperature
• 3/4 cup butter, room temperature
• 1 tsp vanilla extract
• 1 tsp maple extract (optional)
• 2 cups sifted powder sugar
INSTRUCTIONS
For the pies
• Cream together oil and sugar. Add pumpkin and eggs and mix together. Add dry ingredients and mix to incorporate.
• Using a small ice cream (cookie) scoop (#40) drop onto a lined or greased baking sheet. I like small whoopie pies (they do expand in the oven) so I make mine about two tablespoons in size to bake.
• Bake at 350°F for 10 to 12 minutes until the dough springs back when you lightly push it with your finger. Let cool completely before filling.
For the filling
• Cream the butter and cream cheese. Add flavorings and sugar mix until completely incorporated.
• Use a spoon or small ice cream scoop to fill cooled whoopie pies with cream.
• Place a pie on top, sandwiching the pies.
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