Oh My Whoopie!

Now I've always liked whoopie pies but a few weeks ago I realized that I REALLY love pumpkin whoopie pies. I mean really really love pumpkin whoopie pies. So what is a whoopie pie you ask? They're like two mini cakes with frosting in between them, a little bit of heaven in your mouth if you will.

So I was at Williams-Sonoma about a month or so ago and I had picked up this little gem.



Now let's get started on making whoopie!

Preheat the oven to 350 degrees.



What you'll need:

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 Tbsp ground cinnamon
1 Tbsp ground ginger
1 Tbsp ground cloves
2 cups firmly packed brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 tsp vanilla extract

In a large bowl you're gonna whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Now scoot the bowl over to the side.



In another large bowl whisk together the brown sugar and oil until combined.


Add the chilled pumpkin puree and whisk together..


Next add the eggs...


and the vanilla extract. Now whisk until everything is well combined.


Add the pumpkin mixture to the flour mixture and mix it together.


Using a small scoop or spoon drop about a Tbsp of dough onto the whoopie pie pan or onto a non stick baking sheet about an inch apart.






Bake until cookies are just starting to crack on top and a toothpick comes out clean about 10-15 minutes. Let cool in the pan for about 5 or 6 minutes and then transfer to a wire rack.

Now for the Cream Cheese Filling.



What you'll need:

3 cups confectioners' sugar
1 stick unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract

In a mixer cream the butter and then add the cream cheese.


Next sift the powdered sugar and then add it to the cream cheese butter mixture a cup at a time. Add the vanilla next and beat until smooth.


The filling can be made a day before, just cover and refrigerate, let it stand at room temp to soften before use.

When cookies are cooled completely use a pastry bag and pipe the filling on one half of the cookie.


Start smooshing them together and EAT RIGHT AWAY!! But if for some reason you can not eat them right away then you can refrigerate the whoopie pies in an air tight container for up to 3 days.



Hope you enjoy them, I know we did!

Missy