Pumpkin Spice Whoopie Pies
Thank you to everyone that came out to my Pie Party Workshop at Tin Cottage last night! I had such a blast meeting all of you, signing books, talking party tips and sharing pie with you. With over 10 of my favorite pies on display, everyone seemed to have a different favorite ... pecan, pumpkin, blackberry, blueberry hand pies, chocolate pudding jar pies and these Pumpkin Spice Whoopie Pies—my new seasonal fave!
A very special thanks to Marianne, Sara and Kristina at the Tin Cottage for all their incredible hard work! We had such a blast pulling together this first of many workshops and I can't wait to attend their monthly events (upcoming schedule here). Also a huge thank you to The Bottle Shop for providing us wine for the evening. Everyone gushed over the Cocobon.
Whoopie Pies are an Amish tradition that I had to include at the Pie Party as a nod to the Amish cookbook that I styled and photographed, Me, Myself, and Pie by Sherry Gore. These Pumpkin Spice Whoopie Pies are my new seasonal favorite as I'm craving anything with pumpkin!
They taste as if someone took the tops off of pumpkin cupcakes and sandwiched cream cheese frosting in between. Super soft and moist with a little bit of spice paired with a creamy filling. HEAVEN!
Pumpkin Spice Whoopie Pies 2 cups packed brown sugar 1 cup vegetable oil 1 1/2 cups pumpkin puree 2 eggs 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 1 1/2 tablespoons ground cinnamon 1/2 tablespoon ground ginger 1/2 tablespoon ground cloves
Cream Cheese Frosting 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
Using a cookie scoop, drop dough by heaping teaspoons onto the prepared baking sheets two inches apart. Bake at 350 degrees F for 10 to 12 minutes until just set. Let cookies cool then make sandwiches from two cookies filled with cream cheese frosting using a piping bag.
To make cream cheese frosting, in the bowl of an electric mixer fitted with the whisk attachment, cream together the cream cheese and butter. Mix in the vanilla, then gradually stir in the confectioners' sugar and beat until smooth.
