Archive for the ‘Elena’s Sweets’ Category
Hey pumpkin lovers, it’s Elena again. This recipe for pumpkin whoopie pies with cream cheese filling is by far my favorite recipe this season. Chris and I are a little whoopie pie crazy right now, so after I made all of that homemade pumpkin puree, I decided to make these bad boys for a fun holiday party with our some of our good friends. Needless to say, they were a big hit.
Whenever I bake anything, I always set out the refrigerated items (such as eggs, butter and cream cheese) for an hour or two in advance to allow them to come to room temperature. Also, this project takes up the better part of an afternoon, so it’s a good recipe to do with family or friends. I suggest drinking a nice apple (hard) cider while you bake, just double check all your measurements!
Ingredients for the pumpkin cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
2 tsp ground cloves
2 cups firmly packed brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled (click for recipe)
2 large eggs
1 teaspoon pure vanilla extract
For the cream cheese filling
3 cups confectioners’ sugar (powdered sugar)
1 stick (1/2 cup) unsalted butter, softened
1 8oz package of cream cheese, softened
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
In another large bowl mix the brown sugar and oil until combined, then add the pumpkin. I like this step because the colors from the dark brown sugar and the bright orange pumpkin seem especially festive! Add the eggs and vanilla and whisk them all together until they are thoroughly combined.
Add the flour mixture into the bowl with the pumpkin in batches, mixing completely each time.
If you have an ice cream scoop with a release on it, you can use that to drop even amounts (about 1/4 cup) of the dough onto your prepared cookie sheets. If you don’t have one of those, like me, you can use the 1/4 dry measuring cup from your kitchen. I sprayed mine with cooking spray first so that it would be easier to work with. Place the cake cookies about one inch apart and bake them in the oven for about 15 minutes, or until the tops start to crack a little bit. Remove cake cookies & parchment from the baking pan and place onto a cooling rack.
For the filling
While you bake the cookies, you can start the filling. Sift the confectioners’ sugar into a medium bowl and set aside. In another bowl, with your electric mixer, blend together the butter and the cream cheese. Add the sugar in batches, mixing each time. Add the vanilla and you have just made the most heavenly homemade cream cheese filling/icing. Transfer the filling into a gallon sized zip loc bag. Snip the corner on one side for an easy way to make a pastry bag.
After the whoopie pies have cooled completely, it’s time to assemble them. It’s important to be patient, because if you fill them too early, the filling will melt, which is a total bummer.
For assembly, I recommend lining the baking sheets with new parchment paper. Place half of the cookies face up and pipe a generous amount of filling onto one side of the cookies. Sandwich the other half, on top. Press down gently and give them a little 1/4 twist to distribute the filling to the edges.
Serve and enjoy! These are best when fresh.
Local ingredients used
Homemade pumpkin puree made with a Sugar Pie pumpkin from the Dallas Farmer’s Market.