They say the way to a man’s heart is through his stomach. Well in my dad’s case, I’m pretty sure that journey to his heart requires the key that unlocks the door to his sweet tooth.
After a failed attempt at pumpkin fudge (my dad loves fudge), I have to admit I was feeling down. Still wanting to bring something for him when I flew home last weekend, I went back to baking basics and whipped up some pumpkin whoopie pies.
Whoopie pies are a fairly new dessert concept for me (but check out my first attempt – Peanut Butter Banana Whoopie Pies), so I was curious to learn more. Here is what Wikipedia said:The whoopie pie (alternatively called a black moon, gob (term indigenous to the Pittsburgh region), black-and-white, bob, or “BFO” for Big Fat Oreo) is a US baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.
A friend simply described them as “crack.” Enjoy!
Pumpkin Whoopie Pies w/Maple Frosting
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 TB cinnamon
- 1 tsp pumpkin spice
- 1/2 tsp ground nutmeg
- 1 cup sugar
- 1 cup (packed) dark brown sugar
- 1 tsp vanilla
- 1 cup vegetable oil
- 1 – 29 oz can pumpkin puree (chilled)
- 2 eggs
Maple Cream Frosting:
- 3 cups powdered sugar
- 8 ounces cream cheese (softened)
- 1/2 cup butter (softened)
- 1 tsp vanilla
- 3 TB 100% pure maple syrup
- Pre-heat oven to 350°.
- In a medium size bowl stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, pumpkin spice and ground nutmeg.
- In another large bowl combine sugars, oil, pumpkin and vanilla. Mix in eggs.
- Slowly add the flour mixture to the pumpkin mixture and stir until the batter is smooth.
- Line baking sheet with baking mat or parchment paper.
- Using a small cookie scoop, place dough onto pan about one inch apart. Bake for 10-12 minutes or until a tooth pick comes clean.
- Remove pan from oven and allow to cool for two minutes. Then transfer cookies onto a cooling rack and allow to cool for one hour.
- To make the frosting, beat the butter and cream cheese in a large bowl for one to two minutes, or until smooth. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until nice and creamy.
- Place frosting in a gallon size Ziplock bag and place in the refrigerator for 30 minutes.
- To assemble the whoopie pies, turn the cookies upside down. Then snip a small corner from the Ziplock bag and pipe the frosting around the bottom of the cookie. Place another cookie, flat side down, on top of the frosting. Press down slightly. Store pumpkin whoopie pies in the refrigerator to firm before serving.