Multiple states near and above the Maxon-Dixon line all claim to be the birthplace of the whoopie pie. What is a whoopie pie, you wonder? If you aren’t familiar with this tasty treat, it’s a baked dessert that is traditionally made with two round pieces of chocolate cookie-shaped cake filled with a creamy, flavored filling.

At Galloway Ridge, however, we wanted to put a twist on this classic dessert for our residents! Using pumpkin and classic fall spices creates a savory treat for all to enjoy as the air begins to change and we start to settle in for cooler days ahead.

 

Pumpkin Whoopie Pies (Makes 12)

 

INGREDIENTS

3 CUPS (loosely packed) ALL-PURPOSE FLOUR

1 TSP SALT

1 TSP BAKING POWDER

1 TSP BAKING SODA

2 TBSP CINNAMON

1 TBSP GROUND GINGER

½ TBSP ALLSPICE

1 TSP NUTMEG OR CLOVE

2 CUPS DARK BROWN SUGAR

1 CUP VEGETABLE OIL

3 CUPS WELL CHILLED PUMPKIN PUREE

2 EACH LARGE EGGS

1 TSP VANILLA EXTRACT

 

FILLING

3 CUPS POWDERED SUGAR

½ CUP UNSALTED BUTTER, ROOM TEMPERATURE

8 OUNCES CREAM CHEESE, ROOM TEMPERATURE

1 TSP VANILLA EXTRACT

 

Preheat oven to 350F In a medium bowl, whisk together the flour, salt, and dry spices. In a larger bowl, whisk together the brown sugar and vegetable oil, then whisk in the pumpkin puree, the eggs, and vanilla extract. Fold in the dry ingredients to the wet ingredients. Mix thoroughly but try not to overmix. Let set in refrigerator for 20 minutes. On a parchment lined cookie sheet, scoop balls of dough about 1 2/3 tablespoons each and space about 1” apart. Should have approximately 24 dough balls. Slightly flatten the dough balls. Bake for 10-12 minutes until just starting to crack on top and a tester comes out clean. Cool to room temperature.

 

For the filling: Beat together the butter, cream cheese, and vanilla until light and fluffy. Sift the powdered sugar and stir into the cream cheese mixture. Don’t overmix. Let rest 10 minutes. Divide the pumpkin cookies into two groups of 12. On one group, flip them over so that the flat side is facing upwards. Using either a pastry bag, spoon, or small scoop, place half-inch dollops of the filling in the center of each of the twelve cookies that you flipped, not going quite to the edges. (it will fill out as you put the other cookie on top). Match the remaining cookies as tops to these, to form 12 “sandwiches”.