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Pumpkin Whoopie Pies... Fall Is For Making Whoopie

My good blogging and Twitter buddy Marye Audet has just penned her first book. I'm so proud of her. The Everything Cookies and Brownies Cookbook is the must have cookbook to add to your wish list this year. I find this would be a great book for the seasoned baker and well as the novice. Chock full of tips, ideas, and variations on recipes , this would make an excellent gift for the upcoming holiday season. It's also a great book to work out out of with the kids and teach them how to bake.

Marye is passionate about baking, teas, coffee, antiques and is a prolific writer on all these subjects and more. A veritable wealth of information. I would love to visit her beautiful old home in Texas with the kids and goats all around and just bake all week with her. Making these Whoopie Pies released those smells that can be only be found in Autumn. Cloves, Cinnamon, Pumpkin , Vanilla, and brown sugar.
I took artistic license with the Cream Cheese Filling on these Whoopie Pies. It's Halloween after all. The Great Hallow Tweet!

Pumpkin Whoopie Pies
(printed with permission from Marye Audet)
yields 18 cookies
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
2 1/2 cups brown sugar
1 cup vegetable oil
2 eggs
2 cups solid-pack pumpkin
1 teaspoon vanilla
1 recipe Cream Cheese Filling

  1. Combine flour, baking powder, baking soda,salt,cinnamon, ginger, cloves.and nutmeg in a mixing bowl.
  2. Cream together sugar, oil, eggs, pumpkin,and vanilla.
  3. Add dry ingredients, mix well.
  4. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 350 F 10-12 minutes. When done , centers of cookies will quickly spring back when pressed lightly.
  5. Cool thoroughly before filling.

Note* These can be filled and frozen in plastic wrap.

Cream Cheese Filling For Pumpkin Whoopie Pies

Fills 16-18 Whoopie Pies

4 tablespoons of unsalted butter

4ounces cream cheese

1 cup confectioners sugar

1/2 teaspoon vanilla

2 tablesppons candied ginger* ( I used Bavarian cream extract instead)

  1. Beat Butter and cream cheese together until fluffy.
  2. Add rest of ingrediants to butter mixture; beat until fluffy.
  3. Spoon filling lightly on flat side of cookie. Top with another cookie.
  4. Serve immediatly, or store in refridgerator.


* Marye Audet sent me a complimentary copy of this book.My opinions are my own.

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Rosa's Yummy Yums said...

Very pretty! I still have to try this speciality...



Nina Timm said...

More and more food bloggers are starting to publish their own books. Here in SA we are trying very hard to be recognized by the magazines and newspapers. Hopefully that will change soon!!!

maybelle's mom said...

very seasonal and spooky.

Elle said...

Oooh, so nice! Whoopie Pies have to be my all time favorite fun food. If there tucked in with a bunch of other goodies, I'll always go for the Whoopie Pies.

Love how you've tinted the icing, too!

Tracy @ Sugarcrafter said...

These look great! Love the green filling in the middle; very Halloween-y! :-)

Dee said...

Love the title! Have never had a whoopie pie, but I love your Halloween take on it. Bookmarked for Halloween ideas :)

Jamie said...

Yummy! I have so been wanting to make whoopie pies and pumpkin seems to be the flavor! Mmm I can so smell those Autumny smells... perfect little beauties! And that filling is too cute!