Tender, fluffy, kissed with spice, and oh so delightful! Pumpkin Whoopie Pies are the flavor of fall, tucked in delicious little pillows.
I’m excited to share a book with you today, written by a friend and fellow food blogger, Jenna Weber. Jenna’s wonderful site Eat, Live, Run, is a fun mix of health-conscious dishes and decadent treats!
White Jacket Required is the story of Jenna’s adventures through culinary school, personal independence, tragedy and love. Jenna’s ability to draw you into her life story, as if you were standing right next to her the whole way through, is uncanny. In fact, I discovered she
is was obsessed with Little House on the Prairie Books, just like me.
I liked Jenna before, but now I pretty much consider her my new BFF. *wink*
If you love cooking and coming-of-age tales, this is the book for you.
White Jacket Required is sprinkled with home-style family recipes, as well as culinary inspirations. You can buy it online and in popular bookstores.
Today’s recipe comes straight out of the pages of White Jacket Required, Pumpkin Whoopie Pies.
Moist spicy cookie-cakes filled with decedent vanilla frosting. These Pumpkin Whoopie Pies make perfect little lunchbox treats and edible gifts.
I had to pass them around fast, in order not to eat the entire batch by myself.
Thanks Jenna for sharing your dreamy Pumpkin Whoopie Pies with us, and good luck on your book tour!
Pumpkin Whoopie Pies
Yield: 18 whoopie pies
Prep Time:30 minutes
Cook Time:12 minutes
These cookies are very rich, almost like a cupcake, so I suggest saving this recipe for a special occasion or a rainy afternoon. The cookies are best the day you bake them; if you keep them for too long they will become a bit gummy and soft. They would also be perfect with cream cheese frosting in the middle, or on their own, sprinkled with a dusting of powdered sugar.
For the butter cream filling:
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, divided
- 3/4 cup shortening
For the cookies:
- 2 cups brown sugar
- 1 cup canola oil
- 1 1/2 cups canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground white pepper
- 1 1/2 teaspoons ground ginger
- Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.
- Preheat the oven to 325°F. and line a baking sheet with parchment paper.
- Make the cookies: In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
- Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to over mix).
- For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don’t have a piping bag, use two large spoons and space the batter in the same way.)
- Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
- Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!