Pumpkin Whoopie Pies
Satisfy your autumn cravings with our Pumpkin Whoopie Pies – a delightful treat that encapsulates the cozy flavors of the season. Soft and moist pumpkin-spiced cookies hug a velvety cream cheese filling, creating a heavenly combination that's both nostalgic and indulgent.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 15-ounce can pure pumpkin (not pie filling)
- 1 large egg
- 1 teaspoon pure vanilla extract
Candied pecans:
- 2 tablespoons packed light brown sugar
- Pinch of salt
- 1/2 tablespoon water
- 1/2 cup pecans
Filling:
- 6 ounces cream cheese softened
- 3/4 stick 6 tablespoons unsalted butter, softened
- Pinch of salt
- 1 1/2 cups confectioners' sugar
- 1 tablespoon bourbon optional; substitute 1 teaspoon vanilla extract
Instructions
- Special equipment: 2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks' Notes)
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Whisk together flour, baking powder, soda, salt, and spices in a bowl.
- Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
- Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
- Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
- Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
- Leave oven on.
For candied pecans:
- Line a small sheet pan with parchment paper.
- Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.
- Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
- Cool completely on pan on a rack.
- Coarsely chop candied pecans.
For filling:
- While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
- Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
- Assemble whoopie pies:
- Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
- Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.