epicurious4.9
Pumpkin Whoopie Pies
Cake-like pumpkin cookies sandwich a bourbon- (or vanilla-) spiked cream cheese frosting in this recipe for pumpkin whoopie pies. Candied pecans bring crunch.
👥 16 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 45 min👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●saucepan
- ●spatula
📝 Preparation Steps
1
Cookies
2
Place a rack in middle of oven; preheat oven to 350°. Line 2 large rimmed baking sheets with parchment paper.
3
Whisk together 1½ cups (188 g) all-purpose flour, 1 tsp. ground cinnamon, ½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. ground ginger, ¼ tsp. freshly grated nutmeg, and ¼ tsp. ground cloves in a medium bowl.
½ cups (188 g) all-purpose flour1(packed; 200 g) light brown sugar1 cup½ cups (165 g) powdered sugar1. ground cinnamon1 tsp. (packed) light brown sugar2 Tbsp
4
Whisk together 1 large egg, one 15-oz. can pumpkin purée, 1 cup (packed; 200 g) light brown sugar, ½ cup vegetable oil, and 1 tsp. vanilla extract in another medium bowl to combine. Add to dry ingredients and mix to incorporate.
large egg1(packed; 200 g) light brown sugar1 cup15-oz. can pumpkin purée1. (packed) light brown sugar2 Tbsp. vanilla extract1 tsp. bourbon or 1 tsp. vanilla extract1 Tbsp
5
Using a 1-oz. ice cream scoop (2 Tbsp.), portion out dough onto prepared baking sheets (16 cookies per baking sheet), spacing 2" apart.
6
Bake until springy to the touch, 12 to ⏱️ 18 minutes. Transfer cookies to rack to cool.
7
Bake cookies until centers spring back when gently pressed, 12–⏱️ 18 minutes. Transfer to wire racks and let cool. Keep oven on. Do Ahead: Cookies can be baked 1 day ahead. Store loosely covered at room temperature.
8
Candied Pecans
9
Line small rimmed baking sheet with parchment paper.
10
Stir together 2 Tbsp. (packed) light brown sugar, a pinch of kosher salt, and 1½ tsp. water in a small saucepan. Bring mixture to a boil over medium heat, swirling occasionally to dissolve sugar. Immediately add ½ cup raw pecans and stir with a heatproof rubber spatula to coat. Scrape pecans onto prepared baking sheet and spread out into a single layer.
(packed; 200 g) light brown sugar1 cupPinch of kosher salt
11
Bake pecans until bubbling and golden brown, about ⏱️ 10 minutes. Transfer baking sheet to a wire rack and let candied pecans cool. Coarsely chop, then transfer to a shallow bowl. Do Ahead: Pecans can be candied 3 days ahead. Store in an airtight container at room temperature.
12
Filling and Assembly
13
Using an electric hand mixer or stand mixer on medium-low speed, beat 6 oz. cream cheese, room temperature, 6 Tbsp. unsalted butter, room temperature, and a pinch of salt in a medium bowl until smooth. Stop mixer and add 1½ cups (165 g) powdered sugar and 1 Tbsp. bourbon or 1 tsp. vanilla extract. Beat on low speed until smooth. Chill until pie filling is firm but spreadable, 30–⏱️ 60 minutes.
(packed; 200 g) light brown sugar1 cup. (packed) light brown sugar2 Tbsp. cream cheese, room temperature6 oz. unsalted butter, room temperature6 TbspPinch of salt½ cups (188 g) all-purpose flour1½ cups (165 g) powdered sugar1. vanilla extract1 tsp. bourbon or 1 tsp. vanilla extract1 Tbsp
14
Turn half of cookies bottom side up; spread 1 heaping Tbsp. filling over the flat sides. Top with remaining cookies to form whoopie pies. Chill just long enough to firm up pie filling again if needed, about ⏱️ 30 minutes.
15
Working one at a time, dip sides of whoopie pies into candied pecans, pressing gently with your hands so they stick to filling. Do Ahead: Filling can be made 1 day ahead. Cover and keep chilled. Editor’s note: This recipe was first printed on gourmet.com and first appeared on Epicurious in November 2011. Head this way for more of our best pumpkin desserts →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...