This post contains affiliate links. The Sugar Vine may receive a commission if you purchase something after clicking on a link. I promise to only recommend products I genuinely like.

One of the best days of my baking life was when I discovered Baked: New Frontiers in Baking. I don’t recall how I heard about it or even where I got the book, but my life changed that day. Baked is a bakery in Brooklyn, New York, and may be the best place in the whole world. Baked: New Frontiers in Baking is one of their incredibly delicious cookbooks. It repaired my faith in chocolate chip cookies, introduced me to the wonderful combination of bourbon and pecan pie, and forced me to admit that marshmallows actually can taste good. Their shop in Brooklyn is small but loaded with delicacies, just like their cookbook…but I digress.

The pumpkin and cream cheese whoopie pies from Baked: New Frontiers in Baking were an instant hit the first time I made them. Since then, I haven’t found anyone who likes pumpkin who does not like the moist, spicy pumpkin cookies or the decadent cream cheese filling. In response to much begging from a friend at work, I decided to celebrate November and pumpkin season by making whoopie pies and sharing the experience with you.

These whoopie pies are actually pretty easy to make. The hardest part is remembering to chill the pumpkin before you start- it needs to be in the fridge for a few hours so it’s nice and cool when you mix it with the other ingredients so everything sets up nicely. Once the pumpkin is chilled, you just mix up the dry ingredients…

img_1469   Whisk the wet ingredients together….

img_1473

And then combine everything into a nice, smooth, orange batter.

img_1477

The Baked: New Frontiers in Baking writers recommend using a small ice cream scoop with a release mechanism to scoop the batter onto the pans and I second the recommendation. I’ve used a spoon with good results, but the ice cream scoop helps keep the sizes and shapes uniform. You should also use parchment paper instead of foil (which is all I had on-hand when I made these) because the parchment paper is less likely to stick to the cookies. It’s also better for baking in general because it lacks the reflective properties of foil and doesn’t hold heat like foil does.

Once the cookies are finished and completely cool, add a hefty glob of frosting to half of them and stack another cookie on top. Voila! You have a tray of delicious whoopie pies waiting to be devoured!

img_1483

Are you a fan of whoopie pies? What’s your favorite flavor?

img_1490

Save

Save

Save

Save

Save

Save

Save

%d bloggers like this: