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whoop there it is.pumpkin whoopie pies w. bourbon cream cheese filling
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Have I mentioned how much I love pumpkin? Yeah, probably. I love it even more when paired with cream cheese frosting. So, these whoopie pies are right up my alley. The cakes are fluffy and full of flavor, with a slight kick from the bourbon in the filling. Bring these pies to a fall dinner party or Thanksgiving dinner and they’re sure to be a hit.
from Caroline’s kitchen
pumpkin whoopie pies w. bourbon cream cheese filling
- prep
- 45m
- total
- 1h
- serves
ingredients
- Whoopie pie recipe :
- 1½ cups flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1¼ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 1 cup packed light brown sugar
- ½ cup vegetable oil
- 1 (15 oz.) can pumpkin puree
- 1 large egg, at room temperature
- 1 tsp. vanilla extract
- Filling recipe :
- 6 oz. cream cheese, softened
- ¾ stick (6 tbsp.) unsalted butter, softened
- Pinch of salt
- 1½ cups confectioners' sugar
- 1 tbsp. bourbon
directions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt and spices in a bowl.
- In the bowl of a stand mixer with the paddle attachment, mix together sugar, oil, pumpkin, egg and vanilla until well combined. On medium speed, stir in flour mixture in three additions, until fully incorporated.
- Using a 1 tbsp. cookie scoop, fill batter just to the top of the scoop and place onto a lined baking sheet to form one mound. Repeat for the rest of the dough, arranging the mounds 2 inches apart.
- Bake cakes 12-15 minutes, or until they bounce back at the touch of a finger. Transfer cookie-cakes to rack to cool.
- For the filling: In the bowl of a stand mixer with the paddle attachment, beat cream cheese, butter and salt until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
- Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
- Whoopie pie assembly: Spread 1 heaping tbsp. or more of filling on flat side of half of 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.
