This Pumpkin Dessert Is Better Than All The Halloween Candy

HorizembedPhoto: Courtesy of Kitchen Konfidence.
So, I threw a little Halloween get-together last year, and I served these pumpkin whoopie pies for dessert. Given the audible wave of oooo’s, ahhh’s, and mmm’s that spread over the room, I’m going to have to say that they were a smash hit. Moist, rich and decadent, these cream cheese frosting filled pumpkin cookie sandwiches are spiced with a comforting blend of ginger, clove and cinnamon. So bold. So flavorful. And — so easy. The dough comes together simply with a whisk (no mixer needed) and the cookies can be made on any old baking sheet.
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Pumpkin Whoopie Pies
Adapted from Serious Eats.
Serves: 16 pies
Ingredients
For the Cookies
3 cups all purpose flour
1 tsp fine grain sea salt
1 tsp baking powder
1 tsp baking soda
2 tbsp cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
2 cups packed dark brown sugar
1 cup vegetable oil
3 cups chilled pumpkin purée
2 large eggs, slightly beaten
1/2 tsp vanilla extract
For the Cream Cheese Frosting
4 1/2 cups confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 oz cream cheese, softened
1 1/2 tsp vanilla extract
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Instructions
1. Preheat oven to 350 degrees Fahrenheit. Line two to three baking sheets with parchment paper or a slipat. Set aside.
2. In a large bowl, add flour, sea salt, baking powder, baking soda, cinnamon, ground ginger, and ground clove, whisking to combine. Set aside.
3. In another large bowl, whisk together dark brown sugar and vegetable oil until well combined. Add chilled pumpkin purée, whisking again until combined. Add eggs and vanilla then whisk until well combined. Sprinkle dry mixture (flour and spices) over the wet mixture (pumpkin and oil). Whisk until fully incorporated.
4. Using an ice cream scoop, drop 1 - 2 tablespoons of dough onto the prepared baking sheets (about one-inch apart as the cookies will spread a bit). One at a time, transfer the baking sheets to the oven and bake until cookies are just starting to crack on the top. You can also use a toothpick to test doneness. Insert a toothpick into the center of the largest cookie on the sheet. If it comes out clean, the cookies are done (12-14 minutes). Let the cookies cool completely on the pan.
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5. While the cookies are cooling, prepare the frosting. Sift confectioners' sugar into a medium sized bowl. Set aside.
6. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until very smooth. Add cream cheese, and beat until well combined. Add vanilla, and mix for a few seconds. Add confectioners' sugar, and beat just until smooth (be careful not to overmix the frosting).
7. To assemble, start by lining a baking sheet or serving platter with parchment paper. (The cake will be very moist and can stick to regular surfaces). When the cookies have completely cooled, place half of them cut side up on the prepared baking sheet. One at a time, spoon a heaping tablespoon of frosting on the flat side of a cookie (the measurements above make a lot of frosting, so you can be generous here). Sandwich another cookie on top of the frosting, pressing down slightly to spread the filling to the edges. Repeat with remaining cookies and frosting. Cover finished whoopie pies with plastic wrap and chill in the refrigerator at least 30 minutes before serving.


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