Pumpkin Whoopie Pies

You should make these pumpkin spice whoopie pies because they will make your kitchen smell AMAZING. Yes, they are delicious. Yes, they are relatively easy to make. Yes, your friends will love them. But really, the best reason to make them is because your kitchen will smell perfectly like fall with a mixture of pumpkin, ginger, cloves, and cinnamon.

With some cooler weather finally making its way to the Bay, it feels like fall. And fall typically means an overload of pumpkin spice products--lattes, candles, room scents, caramels, etc.

I typically pass on about 90% of pumpkin spice paraphernalia. It's just not my thing. However, pumpkin spice cake is something I never ever turn down. 

I really like my pumpkin spice cake recipe--it's easy and most importantly, super delicious. It's my go-to pumpkin spice "it's finally fall!" recipe. 

And then, I ran across a pumpkin whoopie pie recipe from Baked Bakery in NYC, and I realized I might have to experiment with a new pumpkin spice recipe this year.

Thank goodness I tried these whoopie pies out. My kitchen smelled amazing and the pies tasted even better.

Pumpkin Whoopie Pies

Makes approximately 12 pies

From Baked NYC

For the Pumpkin Whoopie Cookies:

cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

For the Cream-Cheese Filling:

3 cups confectioners' sugar

1 stick unsalted butter, room temperature

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves. 

In another large bowl, mix together the brown sugar and oil. Stir in the pumpkin puree and whisk until combined. Stir in the eggs and vanilla, and whisk until combined. 

Sprinkle the flour mixture over the pumpkin mixture, and whisk until combined.

Using an ice cream scoop with a release mechanism, scoop out cookies onto cookie sheets. Bake cookies until they are just starting to crack on top (a toothpick inserted into the center of the cookie should come out clean), about 15 minutes. Remove the cookie sheets from the oven and let them cool on the pans.

Meanwhile, sift the confectioners' sugar. Beat the butter with an electric mixer until light and fluffy. Add in the cream cheese and beat again until light and fluffy.  Add the confectioners' sugar and vanilla and beat until well combined.

Transfer filling to a pastry bag. Pipe a large dollop of frosting onto half of the cookies. Top the frosted cookies with another cookie, pressing down to allow the frosting to spread to the edges. 

Refrigerate for 30 minutes. 

Enjoy!

Pumpkin Spice & Everything Nice

I am not a pumpkin pie fan.  I don't drink pumpkin spice lattes.  My family would make a pumpkin pie each Thanksgiving, but it was typically an afterthought. Compared to the apple pie my family spent laboring over, the pumpkin pie never stood a chance.  

This pumpkin spice cake recipe turned me into a pumpkin fan.  In fact, it turned my whole family into pumpkin fans. Be warned though--you'll want to make two of these because the recipe is easy! 

Pumpkin Spice Cake:

From Cake Mix Doctor's Cookbook

1 box spice cake mix

1 3.4 oz box of vanilla pudding mix

1 cup  canned pumpkin

1/2 cup vegetable oil

1/2 cup water

3 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1. Preheat oven to 350 degrees F.
2. Lightly mist a 9X13'' baking dish with vegetable oil spray.
3. Place all ingredients in a large mixing bowl.  Using an electric handheld mixer, mix on low for 1 minute.  
4. Scrape down the sides of the bowl with a rubber spatula.  Increase spread on mixer to medium, and mix batter for two minutes.
5. When the batter looks thick and well-blended, pour  the batter into the prepared pan.  Smooth the batter with a rubber spatula as necessary.
6. Bake for 32-26 minutes, or until a toothpick entered into the center of the cake comes out clean. 
7. Let the cake cool for at least 20 minutes on a wire rack.  When it is completely cool, frost with the buttercream frosting recipe below!

Buttercream Frosting

1 stick butter at room temperature

3 cups confections' sugar

1/2 tsp vanilla

1-2 tbsps of milk

1.  Place butter in a bowl.  Using a hand held mixer, mix on medium until butter is light and fluffy.  
2. Sift the 3 cups of confectioners sugar, and then add it to the butter.
3. Add vanilla and one tablespoon of milk to the bowl.  
4. Mix on medium until combined.  If the frosting is too thick, add more milk.  If the frosting is too runny, add more sugar.