It’s Friday! Whoopie! I don’t have much of a story about whoopie pies. I don’t really even like saying “whoopie”. I’m not sure why. Anyway, several years ago, I made Sweet Potato Whoopie Pies for Thanksgiving from a recipe I found on one of the baking blogs I follow, Sprinkle Bakes. I wanted something different and they were delicious! Carrie never forgot about them. She’s asked me to make them many times since then. I haven’t made them. She begged me this morning on the way to school (as she was holding a container of homemade oatmeal chocolate chip cookies for her advisory group meeting/teacher’s birthday).
I was given some local whole wheat pastry flour from my friends at Mud Run Farm at the farmers’ market last Saturday. They asked if I’d try it and see how I like it and I said, “YES!” Whole wheat pastry flour is one of my favorites to bake with. I knew I’d make pie crust (recipe coming soon) but also wanted to make another baked good using their tender flour.
Carrie, it’s your lucky day! I decided to use the flour and make whoopie pies! Keeping it fall, I chose to make a pumpkin variety. They’re pretty easy and make for a fun little dessert, treat or a sidekick to your morning coffee. I’ll get right to the details because I’m very last minute on this post but, trust me, you’ll want to try these.
Simple ingredients and not much prep. The picture below doesn’t include the filling ingredients. You’ll need cream cheese, butter, confectioner’s sugar, vanilla and maple syrup for the filling.
Whisk the dry ingredients, mix the wet, then combine everything.
I used a small scoop to get the batter on a parchment lined cookie sheet. This is so easy. Once scooped, bake and let cool on a cooling rack.
Whip up the filling while the cakes are cooling. I put the filling in a piping bag to make things a little easier but you can just spoon it on the cakes. Place filling on the bottom of a cake and top with another. You’ve just made a whoopie pie! Yay!
I made a pan and topped them with mini chocolate chips. I don’t love that they look so dark but I know Carrie will love them with chocolate.
I think it would be fun to decorate the edge of the filling with chocolate chips or dried cranberries or maple candied pecans. I could really have some fun with these but I don’t have time for all of that today.
Aren’t they fun? They’re simple but there’s just something about the cakes with all the spices and pumpkin, combined with the maple cream cheese that just feels so right for fall. Simple but a lot going on, if you know what I’m saying.
I’m racing to pick Carrie up from school. I owe her a big thank you for begging me to make these. I should really take her advice more often!
From the heart,
Pumpkin Whoopie Pies
3 cups unbleached all-purpose flour (I used whole wheat pastry flour in my batch)
2 1/2 TBSP pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 cup granulated sugar
1 cup dark brown sugar
1 cup coconut oil
3 cups chilled pumpkin puree
2 local eggs
1 tsp vanilla extract
3 cups confectioner’s sugar
8 oz. cream cheese (room temperature)
4 oz. unsalted butter (room temperature)
3 TBSP local maple syrup
1 tsp 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, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a mixing bowl, mix the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and combine thoroughly. Add the eggs and vanilla and mix until combined.
4. Gradually add the flour mixture to the pumpkin mixture and mix 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. Keep them about 1 inch apart.
6. Bake for 10 to 12 minutes. 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 and cream cheese until smooth. Add the confectioner’s 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. This is when you could add something the the outside edge of the filling if you wish! Place them on a wax paper covered tray or plate and stick in the fridge until ready to serve.
2 thoughts on “Pumpkin Whoopie Pies”
Well, these are certainly different! Looks good.
Thank you! We really enjoyed eating and sharing them!