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Monday, October 15, 2012

Pumpkin Whoopie Pies: Secret Recipe Club

It's time again for Secret Recipe Club!  This month I had the awesome blog of Suzanne, Thru the Bugs on my Windshield.  Suzanne writes about her cooking, travels, photography and grandkids.  She's also the hostess of my Secret Recipe Club group, Group B and does a fantastic job getting us all organized and handling questions and issues.  I knew I wanted to bake something and as soon as the 'cool' weather (highs in the 60s instead of 80s) I knew I wanted something that had fall flavors.  There's nothing more fall to me than pumpkin, so as soon as I saw these whoopie pies my mind was made up.  We had just bought several cans of pumpkin at the grocery store for baking purposes and we had all the ingredients on hand so it was easy to whip up.  The day I sat down to make the recipe I traced it back to the original source and was happy to discover it was from one of my favorite cookbook authors -- the guys at BAKED.  Since I (semi-) regularly participate in BAKED Sunday Mornings, I knew I could trust that the recipe would be delicious.  

This is the first thing I've baked from Matt and Renato's first book, BAKED: New Frontiers in Baking, but it definitely won't be the last!  I halved the recipe as Suzanne did, but used the original spice combination from the BAKED book.  I couldn't imagine a pumpkin recipe without cinnamon; it's my favorite sweet spice by far and I think half the reason I enjoy pumpkin desserts so much is their frequent use of cinnamon!  I also added a touch of nutmeg since I had it and I thought it fit the rest of the flavors well.  These were perfect.  I made a mini-version and they came out beautifully.  

Pumpkin Whoopie Pies
makes 12 regular-sized cookie sandwiches or 24 mini cookie sandwiches
From BAKED, as found via Thru the Bugs on my Windshield


for whoopie pies:
1 1/2 cups flour
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ginger
1 tablespoon cinnamon
3/4 teaspoon cloves
3/4 teaspoon nutmeg
1 cup brown sugar
1/2 cup vegetable or canola oil
1 1/2 cup (or 1 15 oz can) pureed pumpkin (not pie filling, just plain pumpkin)
1 egg
1 teaspoon vanilla

for filling:
4 tablespoons (1/2 stick) butter
4 ounces cream cheese
1 teaspoon vanilla
1 1/2 cups powdered sugar


  • Preheat oven to 350 degrees.
  • In a medium bowl whisk together the flour, salt, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg.
  • In a large bowl whisk together brown sugar and oil until combined.  Add the canned pumpkin and whisk until combined.  Add the egg and vanilla and again whisk until combined.
  • Sprinkle flour mixture over the wet ingredients and then whisk until combined.  
  • Using a cookie scoop, portion the dough onto a cookie sheet lined with parchment (or a silpat).  For regular sized cookies use a 2 tablespoon scoop, for mini-cookies use a 1 tablespoon scoop.  For either cookie leave about 1 inch of space between cookie dough.  
  • Bake for 10-12 minutes, or until a toothpick comes out of a cookie with no crumbs.  
  • Allow cookies to cool completely on baking sheet.  
  • While cookies are cooling, make filling.  In a stand mixer with the paddle attachment, cream the butter until completely smooth.  Add in the cream cheese and again beat until completely smooth.  Add in the vanilla and beat for 1-2 seconds, or until incorporated.  Add the powdered sugar  and beat until smooth, scraping down sides as needed.