Eating whoopie pies was an essential part of growing up in New England. When I moved to a part of the country where these treats were called gobs, I was appalled. I won’t even get started on what the same people called soda or how they pronounced aunt. That’s getting into a whole other issue.
Anyways, there is really no better dessert than a whoopie pie and since it’s pumpkin week and I had some fresh pumpkin puree to use, I decided to make a pumpkin version. I used a recipe from Martha Stewart with a couple of tweaks and I can’t describe to you how delicious they were. Go make them now!!
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Maple Cream Cheese Filling
3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
3 tablespoons maple syrup
Pumpkin Whoopie Pies
3 cups all-purpose flour (gluten free or regular)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extractPreparation Instructions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
In another large bowl, whisk together brown sugar and oil until well combined.
Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined.
Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies.
Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
But seriously, go make them now.