Friday, March 25, 2011

Pumpkin Whoopie Pies with Cream Cheese Frosting

So, I made regualr whoopie pies, but I have been wanting to try these for awhile.  I was asked to make a dessert for a luncheon where General Petraeus's wife will be speaking.  So, of course, I made three!  ;-)  Regular whoopie pies are a great soft delicious cookie, or should I say cake?

These are dangerous!  Caution, DO NOT MAKE WHEN ON DIET!  These are so soft and melt in your mouth and I want to keep eating them!.  The spice mix was perfect and they were just delicious!  Seriously great cookie! 

adapted from Martha Stewart
makes over 40 little whoopie pies

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 TBSP cinnamon
  • 1 TBSP ground ginger
  • Heaping tsp cloves
  • 1 tsp pumpkin pie spice
  • 2 cups firmly packed  dark brown sugar
  • 1 cup canola oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 2 tsp vanilla

Preheat oven to 350.  Line baking sheets with parchment or with silicone mats.  In a large bowl, whisk flour, baking soda and powder, salt, and all spices.  Set aside.
In another large bowl whisk together brown sugar and oil.  Add pumpkin and whisk until combined.  Add eggs and vanilla and whisk until combined.  Sprinkle flour over wet ingredients in two batches, whisking until fully incorporated.

Use a small ice cream scoop (cookie scoop) with release mechanism and put dough on sheets about 2" apart.  Bake for 13-15 minutes (13 was perfect for my electric oven) or when top begin to crack and toothpick comes out clean.    Remove from oven and let cool on cookie sheet for at least 5 minutes.  Remove from sheet and frost when completely cool.


  • 3 cups powdered sugar
  • 1/2 cup softened butter
  • 8 oz. light cream cheese, softened
  • 1.5 tsp vanilla

Beat butter.  Add cream cheese and beat until well combined.  Add vanilla and beat and then finally add sugar and beat until smooth.  Filling can be made day ahead and chilled.

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