Do you mean to tell me that it’s a cookie sandwich? One of those cute little cakes you can hold in your hand? Whatever its origins, the American whoopie pie has long been a firm favorite, and these pumpkin-pie-spiced versions stuffed with luscious cream cheese are a welcome upgrade. As the days grow shorter and the air turns crisp, these comfort foods bring us an unwarranted amount of joy.
Avoid overmixing the batter for the softest possible whoopie pies. Since whoopie pies are more like cake than cookies, the dry ingredients should be folded in only until there are no longer any visible traces of flour. Because of the gluten in the batter, whoopie pies can become tough or chewy if they are overmixed. Since you’ll have complete control over how much you work the batter with a rubber spatula, it’s the tool of choice for folding in the dry ingredients.
Keep reading for more information on how to make these delicious autumn treats. Want more whoopie pie enthusiasm in your life? Look at these whoopie pies filled with cookies and cream!
Prepared this dish? Leave your thoughts and impressions in the section below.
Can I omit or replace the pumpkin pie spice with something else?
Absolutely. The same amount of ground cinnamon, ginger, and nutmeg can be used in place of pumpkin pie spice if you don’t have any on hand. Additionally, allspice or cardamom can be used in place of nutmeg or ginger if you don’t have any of those on hand. A little clove powder wouldn’t hurt, either. You could use any of those spices to enhance the autumnal atmosphere.
The whoopie pies seem sticky; why is that?
That is a really interesting query. Whoopie pies cookies are more like cake than traditional cookies because of their higher moisture content, which prevents the baked goods’ surfaces from drying out. Really though? We enjoy the stickiness because it provides us with more opportunities to lick our fingers.
The question is how to keep whoopie pies fresh.
Whoopie pies should be refrigerated after assembly because the cream cheese filling will soften at room temperature. The cream cheese will slowly seep into the whoopie pie, changing the texture over the course of three days. You can avoid this by separating the cookies and the filling and putting them together right before serving.
What about freezing them?
That’s right, you absolutely can. The whoopie pies should be assembled and then frozen in single layers on a baking sheet. You can store them in an airtight container once they’re frozen solid, but we recommend wrapping each one in plastic wrap for maximum freshness. They have a one-month shelf life when frozen. And, just so we’re clear? We find that eating them cold from the freezer is quite satisfying.
This recipe’s introduction was revised on August 21, 2022 to provide more background information about the dish.
In terms of yield, we get 16
Time Needed for Preparation: 10 Minutes
Completed in 1 hour and 5 minutes
3-cup all-purpose flour
Pumpkin pie spice, 1 tablespoon
One Tablespoon of Kosher Salt
baking powder, one teaspoon
Baking soda, 1 teaspoon
Brown sugar, 2 cups’ worth, packed
Approximately 2 cups (1 15-ounce) of pumpkin puree.
Unsalted butter, 1/2 cup (one stick) softened
The equivalent of half a cup of vegetable oil
In other words, 2 big eggs
Vanilla extract, 1 teaspoon
1/2 cup (1 stick) softened unsalted butter
eight ounces of softened cream cheese
Three cups of powdered sugar
Two tablespoons of pure maple syrup
Vanilla extract, 2 teaspoons
Prepare two large baking sheets by heating the oven to 350 degrees and lining them with parchment paper. Mix the flour, pumpkin pie spice, salt, baking powder, and baking soda in a medium bowl. Brown sugar, pumpkin puree, butter, vegetable oil, eggs, and vanilla are mixed together in a large bowl using a hand mixer. Combine the wet and dry ingredients by mixing in the dry ingredients. (It’ll be a sticky, soft dough.) Drop dough by the tablespoonful onto the prepared baking sheets, making sure to leave at least 2 inches of space between each cookie. About 15 minutes into baking, you should feel some springiness. Cookie dough should be dropped onto a cooling rack to cool.
Blend the butter and cream cheese together in a large bowl using a hand mixer. Mix in the confectioners’ sugar, maple syrup, and vanilla extract until light and airy. Half of the cookies should have filling spread on the bottoms. Cover with the remaining cookies, bottoms up. You can eat it right away, or store it in the fridge for up to three days in an airtight container.
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