written by Becky
And so it begins, the holiday flavours! I love it! In fact I have already planned Whoopie Pies to make up until Christmas almost! I have one week where I don’t know what to make so if you have a suggestion for a Christmas/holiday themed Whoopie Pie, send the suggestion this way! I have no idea what I will do with all these Whoopies but I want to make them anyways!
I have to confess something. A couple weeks ago I was out and organic canned pumpkin was on for a good price so I bought 4. Well right after doing that, I read this article that said that Libby’s Pumpkin is so much better than the Farmer’s Market that I had just bought. Apparently the Farmer’s Market stuff can be “chalky” & vegetal… Well that gave me an excuse to not only by first 2 cans of Libby’s Pumpkin but also the Trader Joe’s brand when I went to the States last weekend for some fun grocery shopping (I LOVE Trader Joe’s!). So that means I bought 8 cans of pumpkin in the last month or so! Craziness! Who does that?? So now I have lots of pumpkin baking to do! The good news is that I had already used one can for this snack cake and some scones, and I used a 2nd can for these Whoopie Pies &… uh… I don’t actually remember what I used the first half of the can for! What is wrong with me? Seriously I cannot remember except that I made whatever it was before I made these Whoopies… maybe by the end of the post I will remember again! Anyways, so far I have only used the Farmer’s Market organic stuff so I’ll let you know in the future if there really is any difference!
This recipe came from a new cookbook – no, I didn’t buy ANOTHER Whoopie Pie cookbook (yet) – that is called “Bake Me I’m Yours…Whoopie Pies: Over 70 excuses to bake, fill and decorate“. What a great title for a book! I love that it is “excuses to bake”. Just what I need! Anyways, on Amazon you can “Click to Look Inside” and there are about 10 recipes that you can see. I have actually tried 3 different pumpkin Whoopie Pie recipes now and I know there are more out there but I liked this one because it didn’t require any buttermilk (which I don’t have right now) or anything too special. In fact, it doesn’t use butter. This is the first Whoopie Pie recipe I have made so far that uses oil and I was curious to see how it went. Well let me tell you that I thought it was delicious! I loved that you could taste the pumpkin quite well and the amount of spices was perfect. It gave a nice warmth but it didn’t overwhelm the pumpkin. Also, they were perfectly moist and lovely and fluffy. Very very tasty! I definitely recommend them (although I still have to make another recipe to make sure they are the BEST ones!)
Oh, right! I made a loaf! A quick and healthy pumpkin loaf! That is what I made with the first half of the can of pumpkin!
Pumpkin Whoopie Pies
(adapted from “Bake Me I’m Yours…Whoopie Pies”, makes about 17 medium sized Whoopie Pies)
2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 3/4 cup pumpkin puree
- 1/4 cup whole milk
- 1 large eggNote: the batter sits for 30 minutes in the fridge after making it so don’t preheat your oven yet!
In a large bowl, whisk together the flour, baking soda, baking powder, spices and salt.
- In another large bowl or in the bowl of a stand mixer, mix/whisk together the brown sugar, oil, pumpkin puree and milk. Add the egg and mix.
- Gradually stir in the dry ingredients until well combined.
- Chill for 30 minutes. Preheat your oven to 350° and prepare two baking sheets with parchment paper.
- Spoon/Scoop 2 tablespoons for each Whoopie Pie onto the baking sheets. Space them about 2 inches apart.
- Bake 8-10 minutes or until the cakes mostly bounce back when pushed with a finger (a slight indent may be left).
- Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Spiced Maple Cream Cheese Filling
- 4 oz (1/2 of a package) of cream cheese, room temp
- 1/2 cup butter, room temp
- 1 tsp vanilla
- 1 tsp maple extract
- 3 1/2 cups icing/confectioner’s sugar
- 1/2 to 1 tsp pumpkin pie spice (add amount depending on the spice level you want!)
- Beat the butter and cream cheese a minute or so until well combined. Add the extracts (it may not look great at this point, just keep going).
- Add the icing sugar 1/2 cup at a time and then the spice. Beat well after the final addition. You could also put a couple of tablespoons of real maple syrup in but I find the extract is the only way to really taste it.
As I always say, there should be a 2:1 ratio of cookie to icing so put the same amount of icing that you used for each cookie between two cookies and carefully “smoosh” together. Because they are so fluffy and moist, they may squish if you push too hard.