The minute I saw the recipe for Pumpkin Whoopie Pies, I knew I had to try them!
Pumpkin cake-like cookies and creamy filling...where could one go wrong?
Well, the recipe said, "Makes 6". That surely would not be enough for sharing, so I decided it would be wise to QUADRUPLE it...yeah, that's like 4 times of everything.
Still, in my head, that was only 24 pies...no problem.
As I was dumping in the ingredients, the bowl was getting a little uncomfortably full.
I wish I would have taken a picture, but I continued with resolve to finish the task.
For FOUR HOURS, I baked 12 at a time for 10 minutes. Yep, that's like 240 cookies = 120 pies.
They were stacked everywhere.
As I started filling them, I got sort of picky. I figured that if I threw out some, the others could have more filling. Wouldn't that be better anyway?
So, I ended up with about 80 pies and a container of cakes to freeze to use later.
It's interesting how a mistake can make you a hero, though!
When I walked into the teacher's lounge at Cloe's school with a pan of pumpkin whoopie pies, I could feel the love! (If only they knew!)
Here's the recipe. I'd advise not quadrupling or tripling this...I'm just saying...
(Please don't think about the fact that I was just dumping 3 c. butter, 4 c. sugar, 8 eggs...not even batting an eye...)
Pumpkin Whoopie Pies
- 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pure pumpkin puree (I a little apple butter, too...yum!)
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon plus 2 pinches salt
- 1-2/3 cups flour
- 4 ounces cream cheese, chilled
- 1 cup confectioners' sugar
Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of cakes with the cream cheese frosting. Top each with another cake.
*By the way, I did a little research into my memory bank of the only whoopie pie I've ever had...out in Amish land...they are much bigger than the size of a cookie. A genuine whoopie pie is about the size of a small dessert plate. Good knowledge I guess I'll use next time!