Wednesday, September 16, 2009

Pumpkin Whoopie Pies

The weekend is when I do my baking, and as this past weekend rolled around it was no different. I got the itch. The baking itch. I began to browse recipes when I came across this recipe on Martha Stewart’s website. I recognized it was from the cookbook Baked, which I previously checked out from the library a while back, drooled over, and then photocopied some of the recipes. This was one of the ones I photocopied! (Oh, wait, is that illegal?) After thinking more about this recipe, I was pretty sure one of the blogs I read had made them too. Sure enough, I found it on Peabody’s blog (just try going there and not drooling, I DARE YA!). I’m VERY glad I remembered Peabody’s because she adapted the frosting recipe, and then I adapted it a bit more.

Now, yall know I love pumpkin ANYTHING (including shampoo and handsoap!). And these whoopie pies rank right up there with the best of the pumpkin treats. As my first venture into whoopie pies I’m now hooked. I love these little handheld treats. They are like a cross between cupcakes and cookies. They are less crumbly than cupcakes, and totally handheld without wrappers. They have FROSTING sandwiched between! Mmm mmm… The pumpkin flavor isn’t overwhelming. The Boy isn’t a pumpkin fan, but managed to eat 4 the first day. His comment was that they tasted more like gingerbread. I brought them into both his work, and my work, and they were rather well received!

I decided to try to make these a *touch* healthier, and I subbed 1 cup of all purpose flour for white whole wheat flour. I honestly don’t think you could tell at all. In fact, I’d be curious to see how they taste if you up the ante even more. Also, Peabody adapted the original cream cheese frosting, into a maple cream cheese frosting. I recommend that option 1000%. The maple flavor cuts the sweetness of the frosting, and is the perfect accompaniment to the pumpkin. My adaption to that was to add freshly ground cinnamon. I tasted it before and after I added the cinnamon, and I definitely prefer it with! This frosting was truly amazing. I’d love to pair it with another cake flavor in the future!


Pumpkin Whoopie Pies with Maple Cinnamon Cream Cheese Frosting

from Baked, as seen on Martha Stewart
Frosting slightly adapted from Culinary Concoctions by Peabody, originally adapted from Baked


3 cups all-purpose flour (I used 1 cup white whole wheat, and 2 cups all-purpose)
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

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 Tablespoon maple syrup
1 tsp vanilla
1/2 tsp freshly ground cinnamon


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.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.

Add the powdered sugar, maple syrup and vanilla and beat until smooth. Add cinnamon. Be careful no to overbeat the filling, or it will lose structure.

To assemble:
Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.

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23 Responses to “Pumpkin Whoopie Pies”

  1. 1
    Cate — September 16, 2009 @ 6:10 am

    All this pumpkin stuff is killing me! It looks so good, but there's no pumpkin here. I just have to live vicariously through your blog pictures!

  2. 2
    Erin — September 16, 2009 @ 7:20 am

    I've had these on my list since last year! I'm going to get to them soon, I hope!

  3. 3
    Liesl — September 16, 2009 @ 8:25 am

    YEA FOR MORE PUMPKIN! These were yummy!

  4. 4
    Ingrid — September 16, 2009 @ 9:03 am

    Oh, WOW, Erin! Those look insanely good and the frosting? Just give me the bowl and a spoon!

  5. 5
    Carrie — September 16, 2009 @ 10:07 am

    I think I will have to make these for the pumpkin loving husband.

  6. 6
    Joelen — September 16, 2009 @ 3:10 pm

    Fabulous looking whoopie pies and I love how you paired a maple flavored frosting!

  7. 7
    Kerstin — September 16, 2009 @ 4:56 pm

    Wow, these look amazing and I love the maple in the frosting! Now I'm craving something pumpkin!

  8. 8
    Pantry Raid Blog — September 17, 2009 @ 1:59 pm

    I'm sold on the Whoopie Pie! The cake and frosting combination sound killer. Great for an early fall dessert!

  9. 9
    madebymel — September 17, 2009 @ 3:29 pm

    I want to make the SO BADLY! But I cannot find pumpking anywhere, grrr…

  10. 10
    Colleen — September 18, 2009 @ 12:26 pm

    This filling looks delicious! I can't wait to make these!

  11. 11
    Christy — September 20, 2009 @ 9:28 am

    These look scrumptious!! Pumpkin has been VERY hard to get ahold of, but I'll keep trying so I can bake these up for my kiddos-they'll LOVE them!! I love the additions to the frosting!

  12. 12
    oneordinaryday — September 20, 2009 @ 10:27 am

    These look awesome! I love pumpkin too and have had my eye on pumpkin whoopie pies. Like the addition of wheat flour too. I try to do that sometimes and I love when you can't tell any difference. Makes me feel like I can eat them for breakfast then. {teehee}
    Uh – pumpkin shampoo? Do they really make that? I want some!

  13. 13
    Erin — September 20, 2009 @ 1:55 pm

    Pumpkin Shampoo exists! And… it's awesome!

  14. 14
    Meg — September 22, 2009 @ 1:18 pm

    Sounds like the perfect fall snack!

  15. 15
    Maria — October 3, 2009 @ 10:42 am

    I haven't made anything pumpkin yet. I need to get on the ball! these look great!

  16. 16
    Mr. P — November 8, 2009 @ 4:46 pm

    Erin – this is crazy!

    These were what I made for Bridie's brithday, having seen Marth make 'em on TV last year. I felt like I'd been waiting forever to bake them as well.

    Am putting them up next week, so will send you a link. I changed the frosting as well. Yours look awesome. Really moist and ready to bite into. I want one now! 🙂

  17. 17
    A-Rae — September 23, 2010 @ 1:48 pm

    How large is each whoopie pie and how many does this recipe make?

    • Erin replied: — September 23rd, 2010 @ 2:10 pm

      Well those two questions affect each other! The quanity depends on how large you CHOOSE to make them. I chose to use my medium sized cookie scoop, which is approximately 2 Tablespoons. I chose that size to make them bite-sized treats. I can’t remember exactly how many it made, but I remember it was over 2 dozen. I think around 30. You can always choose to make them larger, more sandwich sized, like a Little Debbie treat, and probably get 15 or so.

      Of course there is another variable to the equation… how much batter you eat!! 😉

  18. 18
    A-Rae — September 24, 2010 @ 8:41 am

    I bought that SAME scoop a few months ago at a PC house party…and I haven’t really used it yet! I’m making a batch of these for a friend’s birthday tonight, and bite-size is what I’m aiming for. Thanks!

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  20. 19
    Sue Starke — October 6, 2011 @ 7:07 pm

    Question about the batter. Mine is very, very thin and spreading all over the pan. I am an experienced baker and I measured everything correctly. I was unsure about the pumpkin puree and I made mine from scratch! Could that be the problem?

    • Erin replied: — October 6th, 2011 @ 9:36 pm

      Kudos to you & your homemade pumpkin purée! I know my batter was wet, but it wasn’t incredibly thin. I have never made my own purée, but I have heard they often have more moisture. It sounds like that was the culprit! Unfortunately, the only solution I can think of, is to just bake them in a cupcake/muffin pan. They might be denser than your normal cupcake. Hope that helps!

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