HALLOWEEN BAKING FROM ANDREW’S KITCHEN: PUMPKIN WHOOPEE PIES
Pumpkin Whoopie Pies with Cream Cheese Filling
Soft pumpkin cookies, warm spices, and a generous layer of cream cheese filling. Andrew has Halloween baking covered
With Halloween falling on a Saturday this year, Andrew’s idea for the weekend’s baking is Pumpkin Whoopie Pies. Two soft pumpkin cookies, fragrant with cinnamon, ginger, and cloves, sandwich a generous layer of cream cheese filling. I’m very happy to leave the baking to him. Sampling is another matter.
Andrew, whose idea of baking for a crowd is to provide enough for several additional crowds, has made these to considerable acclaim. Children loved them. The adults were hardly holding back.
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The recipe comes from Matt Lewis and Renato Poliafito, the talented bakers behind Baked, whose recipes have made many welcome appearances on Chewing the Fat. The batter comes together with a whisk and two bowls, and a small ice cream scoop keeps the cookies uniform and easy to pair.
The pumpkin batter, ready to scoop onto the baking sheets.
For a Halloween flourish, you can roll the exposed filling in orange and black sprinkles. They’re entirely optional. These are handsome little treats just as they are.
A few essentials: use plain pumpkin purée, not pumpkin pie filling, and let the cookies cool completely before sandwiching them. Then refrigerate the finished pies for at least 30 minutes.
You can make them ahead, leaving more time for costumes, company, and answering the doorbell. Just remember to save a few for the baker.
PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FILLING Recipe courtesy of Matt Lewis and Renato Poliafito of Baked.
Soft pumpkin cookie sandwiches spiced with cinnamon, ginger, and cloves and filled with cream cheese frosting.
By: Monte Mathews
Ingredients
For the pumpkin cookies
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 tablespoon ground cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 cups pumpkin purée, chilled
2 large eggs
1 teaspoon pure vanilla extract
For the cream cheese filling
3 cups confectioners’ sugar
½ cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
Optional Halloween finish
Orange and black sprinkles
Directions
Step 1Make the cookies
Step 21. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick baking mats.
Step 32. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
Step 43. In another large bowl, whisk together the brown sugar and oil. Whisk in the pumpkin purée, then the eggs and vanilla, until well combined.
Step 54. Sprinkle the flour mixture over the pumpkin mixture and whisk until fully incorporated.
Step 65. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of batter onto the prepared baking sheets, about 1 inch apart.
Step 76. Bake for about 15 minutes, until the tops begin to crack and a toothpick inserted into the center comes out clean. Cool completely on the baking sheets.
Step 8Make the filling
Step 91. Sift the confectioners’ sugar into a bowl.
Step 102. Using an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add the cream cheese and beat until combined.
Step 113. Add the confectioners’ sugar and vanilla
Step 12 beat just until smooth.
Step 13The filling can be made a day ahead. Cover and refrigerate, then let soften at room temperature before using.
Step 14Assemble
Step 151. Pipe or spoon a generous dollop of filling onto the flat side of half the cooled cookies.
Step 162. Top with the remaining cookies, pressing gently to spread the filling to the edges. If desired, roll the exposed filling in orange and black sprinkles.
Step 173. Place on a parchment-lined baking sheet, cover, and refrigerate for at least 30 minutes before serving. Keep refrigerated for up to three days.
Prefer chocolate? Try our Chocolate Whoopie Pies from Baked Explorations.
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Product News You Can Use
Croton Trading’s Rustic Apple Jam
Wendy Brovetto turns New York orchard apples into four warmly spiced jams: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. We put Ginger Pear to work in skillet apple pork chops, a one-pan supper made for cooler evenings.
Serves 4. You will need 1½ tablespoons olive oil, divided; four 6-ounce bone-in pork chops; ¾ teaspoon kosher salt and ¾ teaspoon black pepper, each divided; ½ cup unsalted chicken stock; 1 cup Croton Trading Rustic Apple Jam (Ginger Pear works well); 1 tablespoon chopped fresh sage; 1½ teaspoons chopped fresh rosemary; 1 small red onion, thinly sliced; and chopped parsley to finish.
Heat a large skillet over medium-high heat with 1½ teaspoons oil. Season the chops with ⅜ teaspoon each of salt and pepper. Brown for about 5 minutes per side, then remove. Whisk the stock and jam together. Add the remaining tablespoon of oil to the skillet with the onion, sage, rosemary, and remaining salt and pepper; cook about 4 minutes, stirring. Add the jam mixture, return the chops, and cook about 3 minutes more, until the sauce reduces by half and the pork is cooked through. Finish with parsley and serve with extra jam on the side.
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Soft pumpkin cookies, warm spices, and a generous layer of cream cheese filling. Andrew has Halloween baking covered
