Yummy Pumpkin Whoopie Pies

As much as I hate to say goodbye to the California sunshine and watch our long, warm days dissolve into shorter, cooler days, I love the fall season.

Maybe it’s because of the years I spent in New York as a pastry chef, but there’s something very exciting about pulling out my boots and sweaters and bundling up for long walks around town with my family. Let’s be real, I also prefer the warmth of my Mixed Bakery oven while baking in the cooler months too.

One of my favorite go-to recipes this time of year is for my Pumpkin Whoopie Pies. They are easy to make and always a huge hit at Halloween parties. Beware – this is definitely NOT a low-cal dessert, which is most definitely why they taste SOOO GOOD!

Ingredients for Pies

makes about 2 dozen pies

1 cup granulated sugar
1 cup brown sugar
1 pound unsalted butter (4 sticks)
2 cups pumpkin puree
2 teaspoons vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon clove
½ teaspoon salt

Directions

Cream butter and sugars in a mixing bowl
Add eggs and vanilla
Add pumpkin puree
Add dry ingredients
Using a small (1 oz) ice cream scooper, drop the batter onto a parchment-lined cookie sheet about 2 inches apart
Bake at 350 for about 14 minutes or until golden brown, rotating the tray halfway through
Cool completely before you apply the frosting

If you have the time, I suggest making your own frosting, but your favorite brand packaged frosting is also fine. Just make sure it’s the cream cheese flavor!

Cream Cheese Frosting

4 cups powdered sugar
1 pound cream cheese (2 8oz packages)
1 stick of butter
4 teaspoons vanilla
Mix all ingredients together until creamy, spreadable texture

Live in the Southern California area? Visit Mixed Bakery to place a custom order for your holiday celebrations.