Petite Pumpkin Whoopie Pies with Cream-

Cheese Filling
Wednesday, 29 September 2010 · 39 comments in Desserts

I’ve been hearing so much about whoopie pies…and it’s taken me way too long to find out for
myself what these confectioneries are all about.    These little treats are especially befitting for
our new change of season, which is Fall.    This recipe is adapted from Matt Lewis’ cookbook;
Baked: New Frontiers in Baking .   I halved the recipe to make smaller whoopies, but still
whipped up the same amount of cream-cheese filling as if it were the full recipe. You won’t
regret making extra. The filling is lusciously creamy and you’re not going to want to skimp when
you’re piping them through your pastry bag onto the sides of the cookie.    These whoopies have
a fantastic pumpkin flavor, without being overbearing and the cream cheese filling is the crème
de la crème.

Interesting that they are referred to as “pies” instead of cookies.  Why weren’t they called
“Whoopie Cookies?”   Irregardless, they’re good and are what memories are made of.    I
especially enjoy creating them in mini or petite sizes so they are portioned controlled and
delightful little treats to serve at gatherings.     Also, they would be fun and memorable projects
to do with the kiddies, by letting them assist in scooping them onto the pan, flattening them and
adding the layer of the creamy complimentary filling.

Teenie Notes

 Because these are much smaller sized whoopie pies than from the original recipe, I’ve adjusted
the baking temperature, time to bake and amount of batter needed for each cookie side.
 I’ve tried making the whoopie pies with and without a whoopie pan. Honestly, a special pan is
not needed. Whether you use a special pan or not, remember to flatten out the batter into a
disk shape (like a hockey puck), to avoid creating a high-dome shaped cookie.
 Note that the cream cheese filling can be made in advance. Cover and refrigerate. Bring to room
temperature (for easier handling) before using to pipe onto cookies.
Petite Pumpkin Whoopie Pies with Cream-Cheese Filling

source adapted from Baked: New Frontiers in Baking

Makes 26 petite, sandwiched cookies

Ingredients for Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

1 cup firmly packed dark-brown sugar

1/2 cup vegetable oil

1 1/2 cups pumpkin puree, chilled

1 large egg
1/2 teaspoon pure vanilla extract

Ingredients for Cream Cheese Filling

3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
Directions

Make the Cookies

Preheat oven to 325 degrees. Prepare two baking sheets with either nonstick baking mats or cut-
to-size parchment paper.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and
cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined.
Add the pumpkin puree and whisk until well incorporated and then add egg and vanilla.  
Sprinkle flour mixture over pumpkin mixture in batches and whisk until thoroughly combined.

Using a cookie scoop with a 2-tablespoon capacity, drop scoops of dough onto prepared baking
sheets, about 1-inch apart.    Flatten out dough by lightly dipping your fingers into water and
creating a disc shape.   Bake until cookies are just starting to crack on top -OR- a toothpick
inserted into center of cookie comes out clean, about 9-10 minutes.

Make the Cream Cheese Filling

Sift confectioner’s sugar into a medium bowl. In a bowl of an electric mixer with paddle
attachment, cream butter. Add cream cheese and beat until combined. Add confectioner’s sugar
and vanilla, scrapping sides with a rubber spatula, until smooth.

Assemble
Prepare a pastry bag with 3/4-full of the cream cheese filling. On completely cooled cookies,
generously pipe the underside/flat-side of the cookie with filling. Sandwich with another cookie,
flat-side-to-flat-side with filling in-between, pressing into each other slightly so that the filling
spreads to the edges of cookie.

Refrigerate cookies at least 30-minutes to 1-hour before serving. Store in refrigerator for up to 3
days (if they last that long!).