Yes, it’s time for delicious Pumpkin Whoopie Pies (just happens to be one of my most requested recipes), and I’m doing a Whoopie GIVEAWAY for those of you who don’t cook. That’s right, six free Pumpkin Whoopie Pies to a lucky winner. Or make your own whoopies (recipe below). No time to cook? No problem, you can buy some right here. Whatever the case may be… You WILL get some whoopie!
To win 6 Pumpkin Whoopies delivered to your door, tell me your favorite Thanksgiving dessert(s) in the comments section below. That’s it! Go get some whoopie.
PS. Baked in Maine continues to grow thanks to all of your clicks, recommendations, and shares on facebook. THANK-YOU!
I love you too,
To order Whoopie Pies shipped to your door, click here: Baked in Maine online shop
(If you prefer pumpkin chocolate chip cookies, the recipe is below this post)
Pumpkin Whoopie Pies
- 1 (15 ounce) can of pumpkin puree (or fresh).
- 2 large eggs
- 1/2 cup canola or light olive oil.
- 1/2 cup butter or Smart Balance.
- 1 1/2 cups firmly packed brown sugar (or substitute).
- 2 tablespoons molasses
- 1 tablespoon vanilla
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda powder
- 2 teaspoon cinnamon
- 2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 1/2 cups all-purpose flour
- 1 1/2 cups of whole-wheat pastry flour
- 3 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, or Smart Balance, softened.
- 8 ounces cream cheese, or (Neuchâtel) softened.
- 1 teaspoon pure vanilla extract
- a dash of lemon juice (my secret).
Prep Time: 20 mins
Total Time: 30 mins
- Preheat oven to 350°. Prepare pans, using parchment paper, silicon mats or spray 2 cookie sheets.
- Using a mixer (if you like), beat pumpkin, eggs, oil, brown sugar, molasses and vanilla together until light and fluffy.
- In a separate bowl, combine the dry ingredients (with a whisk) and add to the pumpkin mixture slowly, mix until well combined.
- Scoop rounded spoonfuls of batter (use an ice cream scoop) onto the cookie sheet and space at least 2-inches apart.
- Bake for 10-13 minutes or until done. Check for doneness with a toothpick.
- * Filling: Whip-up the butter and cream cheese. Slowly add the sifted confectioners’ sugar, add in vanilla, and dash of lemon. Beat until light and fluffy.
- After the whoopies have cooled, place a scoop of filling between two cookies.
- I like to wrap them individually in plastic wrap and chill. They freeze beautifully… ENJOY!!!