Pumpkin Whoopie Pies

You’re going to see a LOT of pumpkin on this blog in the next couple weeks. And when I say “a LOT”, I think I have two other recipes that are made of pumpkin…

Last Fall, Beth made delicious pumpkin whoopie pies and ever since then, I’ve vowed to make them this season. I was initially a little intimidated by them but soon found out that they’re actually really easy and pretty quick to make. Beth followed Eat, Live, Run’s recipe and I just left out a few ingredients and halved the recipe. Here is the full recipe which makes 18 whoopie pies.

Ingredients:

3 cups all purpose flour
2 cups packed dark brown sugar
1 cup canola oil
2 eggs
1.5 cups pumpkin puree
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 tsps cinnamon

Frosting:

2 sticks unsalted butter, softened
2.5 cups powdered sugar
1 Tbsp vanilla extract

Directions:

Preheat oven to 350 degrees.

In a kitchen aid mixer, (or if you don’t have one, a large bowl) beat together the brown sugar and oil. Add the pumpkin and eggs and mix well.

In a separate bowl, whisk together the flour, baking powder, baking soda,  ground cloves, ground ginger, cinnamon, salt and nutmeg.

Add the wet ingredients to the dry and mix.

Scoop golf ball sized portions of batter onto Silpat lined baking sheets. If you don’t have Silpat, just line them with parchment paper.

I used this guy to scoop out the batter:

Beautiful. I bought those and another size smaller (which will be making an appearance shortly) for cookie making when I was at the outlets in New Hampshire. It makes me immensely happy and also like a professional baker. Although, I don’t know if professional bakers use them, but at least in my head, they do.

So, yeah, scoop them out…

And bake for about 12-14 minutes.

Let them completely cool before icing them.

And speaking of icing, for the frosting, cream the butter until smooth. Then add the sugar and vanilla and whip for 10 minutes until it’s light and fluffy and gorgeous.

Put a pretty generous scoop of icing on the whoopie pie and sandwich!

I actually found that I had a lot of icing left over, so I went back and added more to each pie.

Tastes like a very sugary and happy Fall!

It’s packs quite a sugary punch, I will tell you that, but just one will fulfill that pumpkin craving. I think the next time I make these, I’ll use cream cheese frosting Yay Fall, yay baking!

Tags: buttercream frosting, pumpking whoopie pie