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PUMPKIN WHOOPIE PIES
Food & Drink
For the cakes:
½ cup (4 ounces) of butter, softened
1 cup granulated sugar
½ cup of pure pumpkin puree
¼ cup of molasses
1 large egg
1 teaspoon vanilla
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
For the icing:
4 ounces butter, 1 stick
5 cups powdered sugar
½ cup half & half, possibly more
2 teaspoons vanilla
1 tablespoon bourbon
In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth.
Add the pumpkin, molasses, egg, and vanilla. Mix until well combined.
Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
When you are ready to bake, preheat oven to 350° F. Line two baking sheets with parchment paper.
Scoop up two tablespoon-size scoops of dough and roll into balls. (I like to use a two tablespoon cookie scoop for this for uniform sizing.) Dough will be sticky. It helps to flour your hands or dip each scoop of dough in a bit of flour before rolling.
Place balls on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft.
Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
To prepare the filling, melt butter in a medium size sauce pan over medium low heat. Continue cooking until butter begins to foam and bubble. At this point, begin swirling pan frequently (to prevent burning) but continue cooking until foam begins to turn golden. Once you see the golden color, remove pan from heat and swirl pan for an additional minute as butter will continue to cook off of the heat.
Cool butter for 10 minutes, then transfer to the bowl of an electric mixer.
Add powdered sugar, half and half, vanilla and bourbon. Starting on slow and increasing speed as powdered sugar is incorporated, beat for 5 minutes or until icing is smooth and fluffy. Add a bit more half and half if needed to achieve a slightly stiff, but creamy consistency.
To assemble the cookies, match them up in pairs by size. If desired, transfer icing to a decorator bag fitted with a Wilton 1A tip and pipe filling onto the flat side of one cookie starting in the center and working your way in a circular motion to the edges.
Place the second cookie on top to create a sandwich.
An easier option is to scoop about a tablespoon or two onto each cookie surface and spread with a knife. Top with the second cookie.
Store in an airtight container in layers, separated with wax paper or parchment paper for 1-2 days. Whoopie pies can also be frozen. Thaw before serving.