Just in time for Thanksgiving, I’m bringing you the ultimate of pumpkin recipes! How about a Pumpkin Whoopie Pie?! If you’re not familiar with whoopie pies, my definition of them would be, two cake-like cookies with a cream filling in-between. Chocolate and white cream are popular, but when I was at The Wilds of New England in September, a sweet young woman made these pies for all the ladies’ dessert!!! I
begged asked her if she would share her recipe, and she sweetly obliged!
I made these for my grandsons’ birthday celebration because I thought they would be the perfect size for them to hold. These are pretty rich, so I feel like the smaller size is more inviting and less guilty, even for big people!! I froze the rest for our church fellowship dinner. They’re easy to make take no special skills!! If you add these to your contribution to Thanksgiving dinner you just might go home with an empty platter!
Cakes – Makes 4.5 dozen small sized pies
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree (Two regular size cans)
1 tsp. vanilla
Preheat oven to 350.
Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.
Using a 1 tablespoon scoop or a 1/2 tablespoon measure, (I made mine 1/2 Tbl. size, perfect for little hands to hold!) drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1″ between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.
Filling – Browned Butter Frosting
5 Tbl butter
4 oz cream cheese softened
1 Tbsp maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
pinch of ground cloves
3 – 3 1/2 cups powdered sugar
In a small saucepan, over medium-low heat, melt the butter. Continue heating the butter until it turns a light golden brown color. Set aside and let it cool for 15 minutes.
In a stand mixer, beat the cooled browned butter and softened cream cheese on medium speed, until light and fluffy (about 2 minutes).
Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix on LOW until just combined.
Slowly and gradually beat in the powdered sugar.
To one of the cooled cookies, spread about 2 tsp of the frosting, then top with another cookie. Place on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes.
If desired, sprinkle with powdered sugar just before serving.
Have you ever had a Whoopie Pie? If so, what flavor?
With love from my country kitchen,