The first time I make Pumpkin Whoopie Pies each fall just seems to signal to my brain that it truly is the season. We’ve been having a really warm, dry fall here in the Northwest (which I am not complaining about), so it hasn’t really felt autumnal. Aren’t you impressed that I worked that word into the post? Anyway, as I was driving to pick up the hooligans at school today, the trees seemed to have changed colors, overnight. So, naturally, it’s imperative that I make Pumpkin Whoopie Pies to herald their brilliance!
One of my favorite memories of visiting the Amish area of Pennsylvania can be recreated at home…Whoopie Pies. That, and a town called Intercourse. But I digress. Here’s the recipe from a couple of years ago…
Pumpkin Whoopie Pies
- 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1- 2/3 cups flour
- 4 ounces cream cheese, chilled
- 2 cups confectioners’ sugar
- Pinch of salt
- Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
- When completely cookies are completely cool, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining pinch of salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake. Let sit until filling firms up a bit. Or eat them right now…they’re yours, after all!
We gave these as party favors at my middle hooligan’s first birthday party. They made a cute little package, in a cellophane bag with a “Thanks for celebrating with me!” tag.
They really taste much like a pumpkin cupcake with cream cheese frosting, but are much neater to package or even to eat. So why are you still reading? Go make them!