Tuesday, November 1, 2011

Pumpkin & Cream Cheese Whoopie Pies

Something very unusual happened on Saturday.  I was home alone, with my two year old sister.  Boy can that girl move!  In spite of her energy, I decided to try a new recipe.  This was somewhat of a personal achievement for me.  It marked the first time I had cooked alone with a little one.  And it really went quite well.  I only had to resort to giving her my camera for the last ten minutes.

I found this wonderful recipe on one of my favorite food blogs Our Best Bites.  They were a hit all around. Definitely a keeper!

Pumpkin & Cream Cheese Whoopie Pies

3 cups 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 cup oil
1 cup dark brown sugar
1 cup white sugar
3 cups pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling:
1/2 cup (1 stick) butter
1 8oz. package cream cheese
3 cups powdered sugar
3 Tbsp. maple syrup
1 tsp. vanilla

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.  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 the flour mixture and mix until combined.

Using a tablespoon measure (I used a cookie scoop), drop the batter onto a baking sheet (lined if possible) leaving about 1" between the batter.  Try to keep the batter as circular as possible.  Bake for 10-14 minutes until 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 pan before transferring to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy.  Add the cream cheese and beat until smooth.  Add the powdered sugar, maple and vanilla and beat until combined.

Flip the cakes over onto a flat surface.  Using a pastry bag or small cookie scoop, place 2-3 tablespoons of filling on every other cake.  Top each pie with the remaining cakes.  Serve immediately or refrigerate in a airtight container. 

Makes 30 Whoopie Pies.
spices, flour etc.
mixing things up
you know it is fall when this is in the kitchen
ready for the oven
ready for assembly


  1. They look yummy! I might try to alter these to make them gluten-free and low sugar. :)

    Annie Kate

  2. These sounds and look delicious, I have always wanted to try making whoopie pies!

  3. You are so sweet to always share the delicious recipes you come across. Now, I'm going to reciprocate and share one for you that I was served last week at the your friend Brantley (and his new bride Lindsay) parents'home. It's called Pumpkin Pie in a Mug and is wonderful. Hope you enjoy.

    3 cups half & half
    3 cups milk
    3/4 cups honey granules
    1 cup pumpkin puree
    2tbsp vanilla extract
    2 tsp pumpkin pie spice

    In large saucepan combine half & half, milk, granules and heat over low/medium heat, stirring until granules dissolve. Add remaining ingredients and stir well bringing to a slow boil. Serve garnished with whipped cream and extra pumpkin pie spice or cinnamon. Serves 6


  4. OH MY were these ever DELICIOUS!!!! Thank you for the pure delight of these yummies. Fabulouso!!! :-) miss t

  5. These look A-MAZING!!! Gonna have to make them!! :)


Look forward to hearing from y'all, just remember your southern manners.

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