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Pumpkin Spice Whoopie Pies


These cold temps make it a perfect night for a movie and indulgence in a feel-good dessert. We’ve whipped up these pumpkin whoopie pies, using real pumpkin puree and our special mix of warming spices (the same mix we use for our Pumpkin Spice brittle). Two sweet and spicy pillows floating on a bed of cream cheese frosting. Live your best fall life!

Ingredients for the Cookies

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons cinnamon

1 tablespoon ginger

1 tablespoon cloves

1 tablespoon allspice

1 tablespoon nutmeg

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree

2 large eggs

1 teaspoon pure vanilla extract

Procedure

  1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

  2. In a large bowl, mix together the flour, salt, baking powder, baking soda, and spices.

  3. In a separate bowl, beat the brown sugar and oil together with an electric mixer at medium speed until combined.

  4. Add the pumpkin puree, eggs, and vanilla, beating until well combined.

  5. Add the flour mixture to the pumpkin mixture and mix until completely combined.

  6. Using a small spring loaded ice cream scoop, drop rounded tablespoons of dough onto the lined baking sheets. Place about 1 inch apart.

  7. Bake for 10-12 minutes, until the cookies start to crack on top.

  8. Remove from the oven and allow them to cool completely.

Ingredients for the Cream Cheese Filling

3 cups confectioners' sugar

1/2 cup unsalted butter (softened)

8 oz cream cheese (softened)

1 teaspoon pure vanilla extract

Procedure

  1. Sift the confectioners' sugar and set aside.

  2. In a large bowl, beat butter, cream cheese, and vanilla extract with an electric mixer at medium speed until smooth.

  3. Gradually add the confectioner's sugar, beating until smooth and there are no lumps. (Be careful not to overbeat or the filling will lose its structure.)

Assemble the Whoopie Pies

  1. Turn half of the cookies upside down so that the flat side is facing upward.

  2. Using an ice cream scoop, drop large rounded mounds of filling onto the flat sides of half of the cookies.

  3. Place remaining cookies, flat side down, on top of filling, pressing down gently until the filling spreads to the edges of the cookies.

  4. Place the whoopie pies in the refrigerator for about 30 minutes to allow them to firm up before serving.

The whoopie pies can be stored in the refrigerator, placed on parchment paper and covered with plastic wrap, for up to 3 days.


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