Friday, October 30, 2009

Feel Like Makin' Whoopie....Pies?

My mom in law gave me a hard time last night for neglecting my blog. So this one's for you Renè

I couldn't resist trying this recipe using my leftover pumpkin from the Pumpkin Chocolate Chip Cookies.

Pumpkin Whoopie Pies - Recipe from Bon Appetit



  • 1 cup powdered sugar, sifted
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 7-ounce jar marshmallow creme
  • 2 teaspoons maple extract


  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 3/4 cup (packed) golden brown sugar
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 15-ounce can pure pumpkin
  • 1/2 cup milk
  • Nonstick vegetable oil spray



  • Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.


  • Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
  • Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
  • Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
  • Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
  • Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

Warning these are decadent. I'm sure you can see that from the amount of butter involved. We're not winning any health awards here.

Hope everyone has a Happy and Safe Halloween weekend.

We're off to Palm Springs again and then I'm headed to NYC next week.

See you soon!



Anonymous said...

Ohhhh yum! I want some.
I also want your life. Palm Springs? NY? Back to Back? have fun :)

Iva said...

ohhh I am going to try making these!! Have a great and safe time in your travels! :)

tarynkent photography said...

yum! i'm going to try those!
have fun in PS & NY!!! 2 completely different climates! :)

Kimberly said...

These look dangerously good.

Erin said...

I made pumpkin chocolate chip cookies (two batches) last night to bring in to work today - I should make the filling tonight with the few extras - these look amazing!

Lyndsy said...

Those look incredible! Wish I could have experienced one! Happy Halloween and have fun in PS and NYC! XO

Blyth Family Blog said...

I just read this and my mouth is watering! I will make these at some point! yummy yum! Hope you're having fun in NY. xo.