Have you ever played the “If I won the lottery, I would…” game? We don’t really buy lottery tickets, but sometimes, when the payout gets really, really high, we buy a ticket for fun. I think the most fun thing about it is dreaming about how we’d spend our windfall, where we’d travel, who we’d help…it’s good for a little bit of practically-free entertainment and good conversation.
I do the same thing when it comes to bakeries. Sometimes I like to scope out quaint buildings and dream about opening my own little shop. I’ve planned out menus, thought about decor and ambiance, even written a business plan or two. Maybe someday.
I can tell you that these would totally be on the menu. Yep, I think about things like that. I think about imaginary menus for imaginary bakery.
That’s not weird, is it?
These whoopie pies are a fun way to mix up your fall treats – the cookie is actually more like cake, it’s soft and, thanks to the pumpkin, very moist. The pumpkin cream cheese filling is sweet and tangy, and definitely an indulgent treat.
But seriously, we deserve a treat. We can’t all win the lottery.
Doesn’t mean I’ll stop dreaming about it.
Pumpkin Whoopie Pies
Yield: 15-20 sandwiches
Prep Time: 25 minutes ♦ Bake Time: 15 minutes per batch
Pumpkin Cookie Ingredients:
- 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 packed brown sugar
- 1 cup vegetable oil
- 2 cups pumpkin puree, chilled
- 2 large eggs
- 2 teaspoon vanilla extract
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.
Pumpkin Cream Cheese Filling Ingredients:
- 2 sticks (1 cup) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup pumpkin puree
- 4 Tablespoons heavy cream
- 2 pounds powdered/confectioners sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
In a large bowl, beat together butter and cream cheese until smooth and fluffy. Add pumpkin puree,
cinnamon, nutmeg and salt and beat just until combined. Slowly add confectioners sugar, a cup at a time and
beat to combine. Once the mixture starts to get very stiff and hard to beat, add the heavy cream and beat
well. Slowly add the rest of the confectioners sugar and beat for 4-5 minutes or until light and fluffy. Spread
mixture on to the cooled pumpkin cookies. (I put my frosting in a piping bag, you could also spoon it into a
large plastic storage bag and snip on of the corners off for the same effect.) Sandwich the cookies together,
pressing slightly to spread the filling to the edges. Store refrigerated in an airtight container until ready to
Adapted from: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito