Pumpkin Whoopie Pies

Hi there! It's Fall! Were you all aware of this? Because it sure did sneak up on me. I guess I should have had some warning considering all the pumpkin recipes that are floating around the internet. It seems like pumpkin is everywhere out there in the blogosphere! From breads, muffins and cakes, to flans, puddings and pies, to stews and curries, it's out there in all forms possible.
For my first pumpkin recipe of the season I wanted to make something I never had before. Something that was still full of pumpkin flavor but was more unique than the usual pumpkin quick breads and muffins. And if it could marry together that perfect combination of pumpkin and cream cheese, well then I would be a happy woman. So that's how these totally amazing pumpkin whoopie pies came to be.
Ahhh the whoopie pie. Such a delightful little treat. Just the name itself makes me smile. Say it with me now: "whoopie pie" Now don't you feel good? How could you not when you're squishing two pillowy cookies together with some cream cheese frosting?
These whoopie pies are seriously good stuff. Moist, pumpkin pie spiced cookies, just the right amount of sweetness cream cheese filling, all joined together in a portable, hand-held treat. I loved everything about these. Including the fact that technically it's two cookies, but since it's all smooshed together I get to pretend as if I'm only eating one! Because these are way too full of pumpkin goodness not to be enjoyed in their entirety.

Pumpkin Whoopie Pies

From Baked: New Frontiers in Baking via MarthaStewart.com

For the Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract

For the 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


Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. 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.

Using a small ice cream scoop with a release mechanism, 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: Sift confectioner' sugar into a medium bowl; set aside. 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.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. 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.

Makes 12 whoopie pies