Long time, no see!
I am sooo sorry that I haven’t blogged in what feels like ages. Don’t worry though, I have been baking and photographing a ton, but somehow between school and dance I kept forgetting to post. I will try to get back on track with blogging because I love sharing and documenting my baking adventures with all of you, especially with the holiday (and baking!) season soon approaching.
Now that Halloween has passed, fall is in full swing and it is the perfect time to share my seasonal treats and recipes with you!
Fall is by far my favorite season (with winter in a close second). Here in PA, the colors of the foliage are absolutely stunning. The leaves turn beautiful shades of red and orange and the air is crisp and cool. Not to mention fall is the season for cozy boots, leggings, sweaters, and scarves.
Fall also means baking. Lots and lots of baking 🙂
Oh, and pumpkin. Pumpkin spice EVERYTHING. Over the years pumpkin has grown on me, and this year I am totally in love with pumpkin spice treats, especially baked goods!
These pumpkin whoopie pies (also known as “gobs” in my family, as my dad’s side is from western PA) are perfectly sized bites of moist, pumpkin spice cake layers with sweet cream cheese frosting sandwiched in between. A delicious, fun take on the traditional pumpkin pie.
Plus, these are easy-peasy to whip up on a chilly fall day, maybe while enjoying a cup of hot cocoa 🙂 This recipe yields about 16 whoopie pies, so you have some to eat for yourself and extra left over to share with family and friends.
Someone at my dance studio actually lent me whoopie pie pans to make these (these were very helpful in getting uniformly sized cakes but are totally optional- you can just use regular cookie sheets). As a “thank you” gift, I shared one of these with her and she thought it was delicious!
Give these whoopie pies a try and enjoy this beautiful fall season with your friends and loved ones.
Pumpkin Whoopie Pies
IngredientsCookie-cakes: 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 cup packed light brown sugar 1/2 cup vegetable oil 1 (15-ounce) can pure pumpkin (not pie filling) 1 large egg 1 teaspoon pure vanilla extract
Filling: 6 ounces cream cheese, softened 3/4 stick (6 tablespoons) unsalted butter, softened Pinch of salt 1 1/2 cups confectioners’ sugar 1 teaspoon vanilla extract Special equipment: 2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks’ Notes)
DirectionsFor cookie-cakes: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Whisk together flour, baking powder, soda, salt, and spices in a bowl. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop’s worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over). Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool. Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
For filling: While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners’ sugar and vanilla and mix on low speed until smooth. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
Assemble whoopie pies: Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes. Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.
•If you want perfectly round cakes, a 1-ounce ice cream scoop is a worthwhile investment, because you can use it for so many other baking projects, in addition to ice cream.
•Cookie-cakes can be baked 1 day ahead, and kept on racks at room temperature, covered with a kitchen towel.
•Filling can be made 1 day ahead, and chilled, covered.
Recipe courtesy of Gina Marie Miraglia Eriquez from Epicurious.