When I saw that the two ingredients for this month's Improv Challenge were pumpkin and cream cheese, I knew exactly what I wanted to make. I think I have had this recipe for well over 10 years but have never made these little beauties! You can bet I won't be waiting another 10 years to make them again. Maybe not even 10 days. A fluffy cream cheese filling is sandwiched between two cake-like pumpkin cookies -- whoopie pies are the technical name, but I just call them AMAZINGLY DELICIOUS!
I was lucky to have a little helper assisting with what she called the "whoopie cookies." To make the cookies, combine the brown sugar and oil
in a large mixing bowl and mix until combined. Add the pumpkin
and the eggs, and mix until blended. Add the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
Mix until all the dry ingredients are incorporated. Line your baking sheets with parchment paper, and then drop the dough by teaspoonfuls onto the paper.
I was able to get anywhere from 15-20 cookies on a sheet. Do try to put about the same amount of dough down each time - this will help when matching up cookies for the sandwiches. Even though I used a scoop, I still got a lot of variations!
Bake for 10-11 minutes, then transfer to a wire rack to cool completely. For the filling, blend the cream cheese and butter until soft and creamy. Add the marshmallow creme
and mix until incorporated. Then add the powdered sugar
and blend until smooth. Using a table knife or flat spatula, spread the filling on one side of one cookie.
Now here's the trickiest part: try to find a second cookie that matches (as close as you can) the first one!
I found it easiest to just return the filled cookies to the wire rack to set up. Plus, I like seeing them all in a line!
Here's the best part: enjoying the fruits of your labor!
Pour a tall glass of milk, and enjoy!
One year ago: Spicy Sweet Potato and Sausage Soup
Two years ago: Zesty Cranberry Sauce
Find more recipe inspiration at It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Sweet Tooth Friday, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays, Friday Food, A Themed Baker's Sunday.
Find more great pumpkin and cream cheese combos in the links below.
Pumpkin Whoopie Pies
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Tbsp. cinnamon
1/2 Tbsp. ginger
1/2 Tbsp. cloves
Filling:
4 oz. cream cheese, softened
4 Tbsp. butter, softened
1 - 7.5 oz. jar marshmallow creme
2 cups powdered sugar
In a large mixing bowl, combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix well.
Drop dough by heaping teaspoons onto parchment paper-lined baking sheets. Bake at 350for 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.
For the filling, in a small mixing bowl, beat the cream cheese and butter until creamy. Add the marshmallow cream and mix until combined, then add the powdered sugar and beat until smooth.
Spread the filling on one bottom side of one cookie, then top with a second cookie. Makes approximately 84 cookies, 42 whoopie pies.
When I saw that the two ingredients for this month's Improv Challenge were pumpkin and cream cheese, I knew exactly what I wanted to make. I think I have had this recipe for well over 10 years but have never made these little beauties! You can bet I won't be waiting another 10 years to make them again. Maybe not even 10 days. A fluffy cream cheese filling is sandwiched between two cake-like pumpkin cookies -- whoopie pies are the technical name, but I just call them AMAZINGLY DELICIOUS!
I was lucky to have a little helper assisting with what she called the "whoopie cookies." To make the cookies, combine the brown sugar and oil
in a large mixing bowl and mix until combined. Add the pumpkin
and the eggs, and mix until blended. Add the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
Mix until all the dry ingredients are incorporated. Line your baking sheets with parchment paper, and then drop the dough by teaspoonfuls onto the paper.
I was able to get anywhere from 15-20 cookies on a sheet. Do try to put about the same amount of dough down each time - this will help when matching up cookies for the sandwiches. Even though I used a scoop, I still got a lot of variations!
Bake for 10-11 minutes, then transfer to a wire rack to cool completely. For the filling, blend the cream cheese and butter until soft and creamy. Add the marshmallow creme
and mix until incorporated. Then add the powdered sugar
and blend until smooth. Using a table knife or flat spatula, spread the filling on one side of one cookie.
Now here's the trickiest part: try to find a second cookie that matches (as close as you can) the first one!
I found it easiest to just return the filled cookies to the wire rack to set up. Plus, I like seeing them all in a line!
Here's the best part: enjoying the fruits of your labor!
Pour a tall glass of milk, and enjoy!
One year ago: Spicy Sweet Potato and Sausage Soup
Two years ago: Zesty Cranberry Sauce
Find more recipe inspiration at It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Sweet Tooth Friday, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays, Friday Food, A Themed Baker's Sunday.
Find more great pumpkin and cream cheese combos in the links below.
Pumpkin Whoopie Pies
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Tbsp. cinnamon
1/2 Tbsp. ginger
1/2 Tbsp. cloves
Filling:
4 oz. cream cheese, softened
4 Tbsp. butter, softened
1 - 7.5 oz. jar marshmallow creme
2 cups powdered sugar
In a large mixing bowl, combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix well.
Drop dough by heaping teaspoons onto parchment paper-lined baking sheets. Bake at 350for 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.
For the filling, in a small mixing bowl, beat the cream cheese and butter until creamy. Add the marshmallow cream and mix until combined, then add the powdered sugar and beat until smooth.
Spread the filling on one bottom side of one cookie, then top with a second cookie. Makes approximately 84 cookies, 42 whoopie pies.
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