Whoopie!

Pumpkin Whoopie Kiss

As I found myself puttering around the kitchen on Halloween, I had two words that kept popping into my brain….. Whoopie Pie.

As delicious as they are, though, whoopie pies can be a bit messy. And sometimes I just want a little whoopie, you know what I mean?

So I made ’em tiny. You can’t really call this a pie– because it’s so petite. So I’m calling these Whoopie Kisses. Not only because it’s appropriate, but it’s incredibly fun to say.

Try it.

Whoo-oopie Kisses.

whoopie kisses
check out the spices.... mmmm

Pumpkin Whoopie Kisses

  • For the Cream-Cheese Filling

    • 3 cups confectioners’ sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 8 ounces cream cheese, softened
    • 1 tbs cinnamon
    • 1 teaspoon pure vanilla extract
  • For the Whoopie (!)

    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 tablespoons ground cinnamon
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cloves
    • 2 cups firmly packed dark-brown sugar
    • 1 cup vegetable oil
    • 3 cups pumpkin puree, chilled
    • 2 large eggs
    • 1 teaspoon pure vanilla extract

Directions

Pumpkin Whoopie Kisses
Ready for their close up
  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Tranfer batter to a pastry bag and pipe quarter-sized circles of dough onto prepared baking sheets, about a half inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 10 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar,  vanilla, and cinnamon, beat just until smooth.
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
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