Pumpkin Whoopie Pies

This recipe always reminds me of Nour. You know those people who have this light shining from their very soul and you always want to be around them? She was that person back when I was doing my Pharmacy graduate degree. I had made these once and she absolutely loved them, and so these will forever be known in my book as her favorite Sana desserts. Every time I make these I always think of her. I adapted this recipe from Dreamy Desserts and her tip on piping out the whoopie pies into circles is a game changer. These pumpkin whoopie pies are a holy grail in my book!

Ingredients:

Whoopie Pie wet Ingredients:

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 15 oz can of pure pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup melted butter
  • 2 eggs
  • 1 tsp vanilla extract

Whoopie Pie Dry Ingredients:

  • 3 cups all purpose flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves

Cream Cheese filling Ingredients:

  • 1 stick of salted butter softened
  • 8 oz softened cream cheese
  • One capful of vanilla extract
  • Pinch of salt
  • Pinch of cinnamon
  • 16 oz powdered sugar

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl we are going to mix our wet ingredients: sugar, brown sugar, pumpkin, oil, butter and whisk together until smooth.
  3. Beat in 2 eggs, 1 at a time.
  4. In a medium bowl mix all the dry ingredients together.
  5. Slowly incorporate dry ingredients into wet ingredients.
  6. Place batter into a large ziploc bag or pastry bag.
  7. Cut the tip and create 2 inch circles in the shape of a whoopie pie onto a parchment paper lined baking tray.
  8. Bake whoopie pies for 11-12 minutes. Remove onto a wire rack to cool.
  9. Make the cream cheese filling by creaming the butter and cream cheese together.
  10. Add vanilla extract, salt, and cinnamon and whip together until smooth.
  11. Add in the powdered sugar in batches and mix together until well incorporated.
  12. Pour the cream cheese frosting in a large ziploc bag and pipe onto one side of the whoopie pies and then top with a matching size pie to create a sandwich.
  13. I like to refrigerate them and eat them cold but they’re delicious room temperature as well!

Recipe adapted from: http://dreamydesserts.blogspot.com/2008/10/pumpkin-whoopie-pies-with-creamy-cream.html

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