But on social media and elsewhere it seemed like practically everyone else was pumped up for fall, getting a jump on Halloween decorations and counting down the days until a certain coffee retailer began hawking pumpkin-flavored lattes once again.
It always takes me a little while to warm up to the idea of colder weather and shorter days. The prospect of pumpkin in my coffee (blech) does nothing to help, but pumpkin in baked goods is another story altogether.
If there is one thing about fall that I look forward to, it’s pumpkin whoopie pies. Oh, and the fact that this year my 2-year-old requested a bunny costume for a halloween, complete with “bunny shoes,” whatever those are.
But back to the whoopie pies.
Of all the things I have ever baked for other people, these might be the most universally well-recieved. And though I think of them strictly as an autumnal food, Paul wishes I would make these year round, because he just cannot get enough.
The recipe for these pumpkin whoopie pies comes from the guys at Baked and I follow it more or less to the letter, although I do like to replace a little of the all purpose flour with rye, which works beautifully with the flavors of pumpkin and spices.
I change the filling entirely, however, scrapping the cream cheese frosting in the original recipe in favor of something more marshmallowy, while retaining that cream cheese tang.
The end result is a fluffy, cream cheesy filling that is even easier to make than the original. Making the batter for the whoopie pies themselves is super simple too — just stir everything together with a spoon.
Adapted from Baked: New Frontiers in Baking
I like to use a little rye flour in place of some of the all purpose flour in this recipe. I've found that a finely milled rye flour (not stone ground) works best.
- 3 cups all-purpose flour (or 2 cups all-purpose and 1 cup rye flour)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed light-brown sugar
- 1 tablespoon molasses
- 1 cup vegetable oil
- 3 cups pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 16 ounces Marshmallow Fluff (one large tub)
- 16 ounces cream cheese, softened (two standard-sized packages)
- 2 tablespoons pure maple syrup (optional)
Preheat the oven to 350 degrees. Line baking sheets with parchment and set aside.
In a medium-sized bowl, whisk together the flours, salt, baking powder, baking soda and spices. Set aside.
In a large bowl, whisk together the brown sugar, molasses, oil, pumpkin, eggs and vanilla until well combined. Sprinkle the dry ingredients over the wet ingredients and stir until combined.
Use a pastry bag with a large tip or a zip-top plastic bag with one corner snipped off to pipe the filling onto the parchment-lined baking sheet. (You could also use a cookie scoop, if you have one. I do not.)
You can make the whoopie pies as large or as small as you like, just space them about 1" apart. I like to use a wet finger to smooth any points on their tops.
Bake until the whoopie pies are just starting to crack a little on top and a toothpick comes out clean, about 15 or 16 minutes. Let cool on the pan or, to cool faster, transfer the entire sheet of parchment to a rack. Repeat with any remaining batter.
Beat the softened cream cheese with an electric mixer for a minute or so, until it becomes smooth and creamy. Add the marshmallow cream and maple syrup (if using) and beat until well combined, stopping once or twice to scrape down the bowl. If the filling is very loose, stick it in the refrigerator for a few minutes to firm up slightly.
When the whoopie pies are completely cool, use another pastry bag (again with a wide tip) to pipe the filling onto the bottoms of half the whoopie pies. Top with the other whoopie pie halves and serve.
Whoopie pies will keep for two or three days in an airtight container in the refrigerator.