I had all intentions of posting something fun for you tonight.
However, its already after 10PM and I just helped Mr. Vittles write a (glowing) cover letter for a job application.
My creative juices are all tapped out.
Luckily, my creativity was flowing the night I made these whoopie pies - so I guess we'll just have to live vicariously through that memory.
I got the recipe for the cookie part from Joy of Baking, and the filling is just an original recipe that I made to complement the pumpkin.
Mr. V said the whoopie pies tasted like pumpkin bread (one of his absolute most favorite things) with whipped cream icing.
Or in other words-heaven.
Pumpkin Whoopie Pies with Molasses Cream Cheese Filling
- 2 C. all purpose flour
- 1 1/4 t. baking powder
- 1 t. baking soda
- 1 t. cinnamon
- 1/4 t. ground ginger
- 1/8 t. ground cloves
- 1/2 t. salt
- 2 large eggs, room temperature
- 1 1/4 C. light brown sugar
- 1/2 C. canola oil
- 1 t. vanilla extract
- 1 C. canned pumpkin
In separate bowl of electric mixer, beat eggs & sugar til light & smooth, about 2 minutes. Beat in oil, vanilla, and pumpkin. Add flour mixture & beat until just incorporated.
Using a small ice cream scoop (if you want large pies) or a small cookie scoop (for bite-sized pies), place mounds of batter onto prepared sheets 2" apart. Using a metal or rubber spatula, slightly flatten the mounds and spread into a circle shape. (The cookies pretty much hold their shape in the oven so you want them to be as uniform as possible going in!)
Bake 15-18 minutes (for large size, or 10-12 minutes for small) or until toothpick inserted in middle comes out clean. Remove from oven & cool a couple minutes on sheet, then transfer to wire rack to cool completely.
When cookies are cool, prepare Molasses Cream Cheese Filling:
- 6 T. butter
- 6 oz. cream cheese
- 1 1/2 C. confectioners sugar
- 1 t. vanilla
- 1/4 t. cinnamon
- 1 T. molasses
- 1 T. milk
Spread a layer of filling to desired thickness onto the flat side of one cookie. Lightly place a matching cookie flat side down on top of the icing, and twist gently to evenly distribute filling.
Makes about 9 large pies, or 18 bite-sized ones.
Cookie recipe from JoyofBaking.com, filling recipe original