Pies, guys. Whoopie Pies.
Man, get your minds out of the gutter.
I was going to make pumpkin cupcakes for Lauren’s birthday, but after eating that red velvet whoopie pie last week and hearing Lauren’s response each time she heard the term, it was a pretty easy decision to switch the plan to pumpkin whoopie pies.
Her reaction, for the record, was always, “Ha. Whoopie.”
So, Pumpkin Whoopie Pies, it was.
Fortunately, I found a recipe for Pumpkin Whoopie Pies with Maple Cream Cheese Filling from the Brown Eyed Baker. I didn’t adapt it much, but I’ll post it here with my adaptations and ask that you also check the link to her site out for the original!
I highly suggest that you check out the rest of her site, too. She’s got some amazing recipes.
Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
makes about two dozen whoopie pies (depending on how large you make them)
For the cake:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbs cinnamon (Yes, tablespoons. Trust me.)
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/3 tsp ground cloves
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 3 cups chilled pumpkin
- 2 eggs
- 1 tsp pure vanilla extract
Preheat oven to 350 degrees.
Generously grease baking sheets with cooking spray.
In a large bowl, whisk flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
(That’s Ryan, by the way. I put him to work. Naturally. What, did he think he was coming over to hang out? Don’t be ridiculous.)
In a separate bowl, mix (I used an electric mixer here) sugars, oil and applesauce until thoroughly combined.
Gradually add the pumpkin mixture to the flour mixture and mix at a low speed until combined.
Drop rounded, heaping tablespoons of the dough onto the baking sheets, about one inch apart (they will spread slightly).
Bake for 10-12 minutes (mine needed 12). If you have an oven like mine and had to cook half on the bottom rack and half on the top, switch them after 6 minutes. Once done, let cool.
For the Maple Cream Cheese Frosting Filling:
- 1/2 cup butter, at room temperature
- 8 oz 1/3 less fat cream cheese, at room temperature
- 2 cups powdered sugar
- 3 tbs pure maple syrup
- 1 tsp pure vanilla extract
Using an electric mixer, cream butter until smooth. Add cream cheese and cream again until smooth.
Add powdered sugar, one cup at a time, using electric mixer at a low speed. Mix until smooth.
Add maple syrup and vanilla and mix until combined.
Isn’t it pretty and pearly?
To put them together:
Lie half of the cooled cakes upside down and spoon filling onto them (about one tablespoon per cake). Cover each with another cooled cake, right side up.
And then enjoy:
I have never gotten as much praise for anything as I got when I passed these around to my co-workers. Seriously – looking to impress people? Make these! I even converted a pumpkin-hater to a pumpkin fan!
But, really, who could hate pumpkin!?