Our Table: Whoopie Pies

One of my all time FAVORITE desserts are whoopie pies. I prefer to make mini whoopie pies (which I justify means I can eat more since they are little!) Below I have shared, in my opinion, the best recipe, Pumpkin Whoopie Pies! I also love baking chocolate and carrot cake versions.

whoopie pies

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

 

For The Pumpkin Whoopie Pies

2 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 (1 1/2 – 2 cans)
2 large eggs
1 teaspoon pure vanilla extract

Directions

 

Make the whoopies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. Or you can buy a whoopie pie pan which I prefer to use here.

 

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 or a spoon, drop tablespoons of dough onto prepared baking sheets or pan, about 1 inch apart. If using a baking sheet, try to mold the dough into circle shapes. 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 10 – 12 minutes. Let cool completely on pan.

 

Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In a separate bowl, beat butter with an electric mixer until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. 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.  When whoopie pies 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.

 

Although it will be tough, refrigerate over night before eating!

 

Enjoy!
– Mallory Anne
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2 thoughts on “Our Table: Whoopie Pies

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