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Pumpkin Whoopi Pies

Pumpkin whoopi.JPG
Pumpkin whoopi.JPG

Cooking Instructor, Erika Augustyn shows us how to bake Pumpkin Whoopi Pies. For more information about Erika, CLICK HERE.

Pumpkin Whoopie Pies

Yield: about 20 sandwich cookies

Ingredients

Cookie Cakes:

• 1 ½ cups all purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon freshly grated nutmeg

• ¼ teaspoon ground cloves

• 1 cup packed brown sugar

• ½ cup vegetable oil

• 1 (15 ounce) can pure packed pumpkin

• 1 large egg

• 1 teaspoon vanilla extract

Cream Cheese Filling

• 8 ounces cream cheese, softened

• ½ cup (1 stick) butter, softened

• 2 cups confectioners’ sugar

• 1 teaspoon vanilla extract

Instructions

For Cookie Cakes:

1. Preheat oven to 350F. Line 2 large baking sheets with parchment paper.

2. Whisk together flour, baking powder, soda, salt, and spices in a bowl.

3. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.

4. Using a small ice cream scoop, piping bag, or tablespoon measure, drop a scant 2 tablespoons of batter onto a lined baking sheet to form 1 mound. Continue until baking sheet is full, arranging mounds about 2 inches apart.

5. Bake about 15-18 minutes, or until they are springy to the touch. Transfer cookie cakes to a rack to cool.

6. Form and bake remaining batter on the other parchment lined baking sheet. You should have a total of about 40 cookie cakes.

For Cream Cheese Filling:

1. While cookie cakes are baking, beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners’ sugar and vanilla and mix on low speed until smooth.

2. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.

Assemble Whoopie Pies:

Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie cakes, then top with the other half. If necessary, chill whoopee pies just long enough to firm up filling again, about 30 minutes.