Whoopie Pumpkin Pies


I made these tonight from a recipe that I saw in the Food Network Magazine. It states that it will make 12 whoopie pies, but I was only able to make 9. Also, the filling was just enough for the 9. So I think next time, I will double the filling recipe to make them more full.

It was huge hit in the house. The cookie part, to me, tastes like a devil dog…so yummy!

For the Cookies:

1 stick unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of kosher salt

For the Filling:

4 ounces Philadelphia cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/4 cup canned pure pumpkin
1/4 teaspoon ground cinnamon
Pinch of kosher salt

Preheat the oven to 400 degrees. Line baking sheets with parchment paper.

Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop about 2 tablespoons of batter on to prepared baking sheet, spacing them 3 inches apart.

Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheet, then transfer to rack and let cool completely.

Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners’ sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth.

To assemble the whoopie pies, spread a heaping tablespoon full of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.


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