Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
Courtesy of: Becca Bakes, a one-woman show, hobby and talent turned into small business. She’s a student at UF and sold her first batch of goodies at the downtown farmers market in 2011 and has since branched out to do custom catering as well. Look for her treats around town at special events, such as the PumpkinPalooza sale she’s hosting at Citizen’s Co-op. Find Becca Bakes at www.becca-bakes.com; twitter + Instagram: @becca_bakes; facebook.com/beccabakesfl; email@example.com
A bit from Becca
“I was born on the first day of fall and because of that I feel deeply connected to this season. When the air becomes rich with the flavors of autumn, it is near intoxicating. Cinnamon, ginger, nutmeg and clove combine in a symphony of spice and are always perfected with the addition of pumpkin.”
Where’s Becca Baking Next? Becca will be hosting her second annual PumpkinPalooza at Citizen’s Co-op on Sunday, Oct. 28th from 2 PM – 5 PM
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1/2 tablespoon ground nutmeg
- 1/2 tablespoon ground cloves
- 2 cups dark-brown sugar, firmly packed
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 8-ounce package of cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1-3 tablespoons milk, as needed
- Preheat oven to 350 degrees F. Spray two cookie sheets with cooking spray.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves; set aside.
- In another large bowl, whisk together dark brown sugar and oil. Add pumpkin puree and whisk until combined.
- Add eggs and vanilla to the pumpkin mixture.
- Add the flour mixture to pumpkin mixture in parts and whisk until fully incorporated.
- Drop heaping tablespoons of dough onto baking sheets, about 1 inch apart.
- Transfer to oven and bake until cookies just start to crack on top and a toothpick inserted into the center of each cookie comes out clean (about 15 minutes). Let cool completely on pan.
- Make the filling: with an electric mixer on medium speed, combine the cream cheese and powdered sugar until fluffy. Add the vanilla and cinnamon and continue to mix until smooth and frosting consistency. If frosting is too thick, add tablespoons of milk, one at a time, until frosting is correct.
- Assemble the whoopie pies with two cookies and a dollop of frosting in the center. Enjoy!
The Vegan Way
- Add 2 tablespoons of blackstrap molasses instead of the eggs
- For the frosting: 1/2 cup vegan margarine, 1/2 cup vegetable shortening, 3 cups powdered sugar, 1 1/2 teaspoons vanilla, 1/2 teaspoon cinnamon, 1-3 tablespoons non-dairy milk, as needed
The Jazzy Way
- Add 1 tablespoon of maple syrup to frosting
- Try chocolate ganache frosting
- You can use 3 tablespoons of pumpkin pie spice instead of the individual spices
- Try rolling the whoopie pies in mini chocolate chips
- Serving suggestion: pumpkin ale in hand, hanging out on your stoop
Eat Me! I’m in Season and Fresh!
pumpkins, zucchini, other squashes*
*Produced locally around Gainesville