Pumpkin Whoopie Pies.

A Whoopie Pie is a funny thing and to be truthful, I’ve never really had one I’ve enjoyed. But these are different.  They’re just sweet enough, but not too sweet.  And unlike the Whoopie Pies I’ve gotten from bakeries, they’re not dense hockey-puck-like cakes sandwiching uber-sweet buttercream where you can only taste the fat and the sugar.  These are fluffy cakes, perfectly pumpkin-y with a pecan-cream cheese frosting that works just right.

And, since it turns out you get thirty, you get to eat more.  Oh, Mar-aula.

Pumpkin Whoopie Pies with Pecan Praline Cream Cheese Frosting

Adapted from Martha Stewart and Paula Deen

Whoopie Pies

3 cups (29 oz. can, approximately) of pumpkin puree, chilled

2 cups dark brown sugar

1 cup neutral vegetable oil

2 large eggs

2 teaspoons vanilla

1 teaspoon salt

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons ground cinnamon

½ tablespoons ground ginger

½ tablespoon ground cloves

1 teaspoon freshly ground nutmeg

1.  Sift together flour, baking soda and powder, cinnamon, ginger, and nutmeg.  Set aside.  In a separate bowl mix together sugar, oil, and pumpkin puree.  Add eggs, vanilla, and salt and stir until combined.  Sprinkle half of the flour mixture over the pumpkin mixture and mix until combined.  Repeat with remaining half of the flour.  Refrigerate dough for 30 minutes.

2.  Preheat oven to 350 degrees.  Scoop flat tablespoons onto a parchment lined baking sheet.  Bake for 18-25 minutes or until a tester inserted into the pumpkin whoopies comes out clean.  Let cool completely before frosting.

Pecan Praline Frosting

2 cups whole pecans

½ cup packed dark brown sugar

4 tablespoons heavy cream

½ cup (1 stick) unsalted butter, room temperature

8 oz. cream cheese, room temperature

1 box (1 lb.) powdered sugar

2 teaspoons pure vanilla extract

1. Preheat over to 350 degrees.  Toss pecans, brown sugar, and cream together.  Spread evenly on an oiled baking sheet that has been covered with tin foil.  Bake for 20 minutes or until topping looks dried out, but not burnt.  Let cool complexly, then chop praline into small pieces.

2.  In a stand-up mixer beat softened butter and cream cheese until fluffy and without lumps.  Add powdered sugar in four parts, mixing until combined after each addition.  Add the vanilla extract and pecan praline pieces.  Mix until combined.

To assemble

1.  Spread about two tablespoons on half of the whoopie pies.  Sandwich the whoopie pies and rotate the sandwiched pies so that the filling spreads evenly.  Refrigerate for at least one hour before eating.

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3 thoughts on “Pumpkin Whoopie Pies.

    • Jen W

      Nina, I’m as much impressed by your writing as the baking! Seriously, check out that thing I sent to Kim–you would be totally great!

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