Can you all believe there are only 2 days left in September?! Jess here, back for today’s Perfect Bite with a sweet recipe that will start October off right. It’s my most beloved month of the year, thanks to the abundant fall produce at farmers’ markets and grocery stores. And I must say, pumpkins rank at the top of my list: I love to incorporate it into sweet desserts, breads and savory meals, especially now that it’s in season. First up in the lineup? These adorable, and very-fallish, pumpkin whoopee pies…
I hereby vow to keep pumpkin as a mainstay in my kitchen all year.
How about you? Are there any seasonal foods or flavors that you wish you used year-round?
Pumpkin Whoopie Pies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature and lightly beaten
1 cup pumpkin puree, chilled
1 teaspoon vanilla extract
Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
- To prepare the whoopie pie shells, preheat oven to 350 degrees F. Line a baking sheet with parchment paper; Set aside.
- Combine flour, baking powder, baking soda, cinnamon, pumpkin spice and salt in a medium bowl.
- In the bowl of a stand mixer, beat butter and sugar on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract and beat until smooth.
- Slowly stir in flour mixture by hand until just combined. Use an ice cream scoop or tablespoon (as I did) to ensure equal cookie size and drop onto prepared baking sheets. Cookie size is certainly up to your discretion, but of course, you’ll want them to all be the same size!
- Bake for 11 to 13 minutes until edges are lightly browned. Cool on baking sheets for 5 minutes then place on wire racks to cool completely.
- To prepare the cream cheese filling, beat cream cheese, butter and vanilla extract until fluffy. Gradually beat in powdered sugar until fluffy.
- Scoop a teaspoon or so of filling onto one side of a cookie then top with flat side of a second cookie to make a sandwich. These store best in the refrigerator!
*adapted from Allrecipes