Jessie Sheehan’s Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

It’s that pumpkin time of year again, folks, and I can’t think of a better way to consume pumpkin than in the form of a whoopee pie. I am a lover of whoopie pies from way back, as cake and frosting are basically my two favorite food groups. A whoopie pie is a mini version of a frosted cake, but in sandwich form, and with an exquisite cake to frosting ratio. Oh, and whoopie pies are insanely easy to make. Here, a lightly spiced, pumpkin-y whoopie is filled with a cinnamon cream cheese frosting.  The tang of the cream cheese filling perfectly compliments the sweet, spiced cake that sandwiches it. Not going to lie: if I had my way,  pumpkin whoopie pies would replace pumpkin pie on turkey day – or at the very least accompany it.

Check out this recipe on my website!

 

 


INGREDIENTS:

for the whoopie pies

  • 3 cups all-purpose flour
  • 1 Tbsp cinnamon
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp white pepper
  • 1 cup vegetable oil
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 1 yolk
  • 3 scant cups of pumpkin puree (from about 1 1/2 15 ounce cans)

for the filling:

  • 1 stick of unsalted butter, room temp
  • 1 eight ounce package of cream cheese, room temp
  • 1 Tbsp pure vanilla extract
  • 2 1/2 to 3 1/2 cups confectioners’ sugar, sifted
  • 1/8 tsp salt
  • 1 tsp cinnamon

DIRECTIONS:

to make the whoopie pies:

in a medium bowl, whisk together the flour, cinnamon, leavenings, salt, nutmeg, cloves and white pepper.

in a large bowl, combine the oil, sugars, and vanilla and whisk to combine. add the eggs, yolk, and pumpkin, and whisk again. add the dry ingredients and gently fold them into the wet, mixing just until the dry disappears. cover the bowl with plastic wrap and place in the fridge for about an hour.

preheat the oven to 350-degrees. line two baking sheets with parchment (or silicon baking mats). using a small 1 1/2 tablespoon cookie scoop or measuring spoons, scoop the batter on to the pans.

bake for about 10 to 12 minutes, rotating the pan at the halfway point. the pies are done when the tops are firm and dry to the touch, and lightly pressing with your finger does not leave an indent. do not over bake. let the pies cool on the pans while you make the filling.

to make the filling:

combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and on medium high speed, beat the butter/cream cheese until smooth and uniform. add the vanilla and beat again.

place the the confectioners’ sugar, salt and cinnamon in a large bowl and whisk until combined. with the mixer on low speed, add about a cup of the sugar at a time to the mixer bowl, beating thoroughly until combined after each addition. once all of the sugar has been added, increase the speed of the mixer to medium or medium high, and beat the mixture til smooth. do not over mix or the frosting will lose structure.

turn half of the whoopie pies over and using the same scoop, place about 1 1/2 tablespoons of frosting on each one. top each one with another pie. consume immediately, or refrigerate until you are ready to do so.