whoop there it is. [pumpkin whoopie pies w. bourbon cream cheese filling]

October 22nd, 2013 by | comments

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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.

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pumpkin whoopie pies w. bourbon cream cheese filling
Prep time: 
Cook time: 
Total time: 
 
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
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt and spices in a bowl.
  3. 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.
  4. 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.
  5. Bake cakes 12-15 minutes, or until they bounce back at the touch of a finger. Transfer cookie-cakes to rack to cool.
  6. 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.
  7. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
  8. 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.
Notes
Recipe adapted from Epicurious.

 

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