The Perfect Bite :: Pumpkin Whoopie Pies

1 of 4

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…

2 of 4

I hereby vow to keep pumpkin as a mainstay in my kitchen all year.

3 of 4

How about you?  Are there any seasonal foods or flavors that you wish you used year-round?

4 of 4

Pumpkin Whoopie Pies

For cookies:

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

1.  To prepare the whoopie pie shells, preheat oven to 350 degrees F.  Line a baking sheet with parchment paper; Set aside.
2. Combine flour, baking powder, baking soda, cinnamon, pumpkin spice and salt in a medium bowl.
3. 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.
4. 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!
5. 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.
6. To prepare the cream cheese filling, beat cream cheese, butter and vanilla extract until fluffy. Gradually beat in powdered sugar until fluffy.
7. 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