Ummm. You guys. I think I’ve done it.
I think I’ve made the best of all pumpkin baked goods, ever. Like ever, ever.
I know I’ll probably make that proclamation at least six more times this fall but I don’t care. I’m saying it now and I mean it.
Really, the concept of whoopie pies is totally ingenious. Whoever though of putting two cake-cookies around a ton of frosting seriously had their s!@$ together (Dad and Nana- sorry for sort-of swearing on the internet, but they really did). Make those cake-cookies PUMPKIN cake cookies and that frosting a BROWN SUGAR butter cream and you’ve got yourself the most insane fall dessert in all the land.
And, by the way, I don’t always fill my whoopie pies with brown sugar buttercream, but when I do, it’s totally awesome. Like, ten times better than the traditional cream cheese filling that goes with pumpkin. And wwaaaayyyyyyyy better than marshmallow. I highly recommend you try it.
I know your fall baking lists are miles long already, but you guys MUST MUST add these!! They take five minutes and might change your life. I’m just saying.
- ~Whoopie Pies~
- 1 cup packed brown sugar
- ¾ cup pumpkin puree
- ½ cup oil (I used coconut oil)
- 1 egg
- ½ tsp vanilla extract
- 1 ¾ cup flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 ¼ tsp cinannmon
- ¾ tsp ground ginger
- ¾ tsp ground cloves
- ~Brown Sugar Buttercream~
- 1 stick unsalted butter, softened
- ¼ cup packed brown sugar
- 2 cups confectioners sugar
- ½ tsp cinnamon
- 1 tablespoon heavy cream
- Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer, combine brown sugar, pumpkin puree, oil, egg and vanilla extract. Mix well. Add in the flour, salt, baking soda, baking powder, cinnamon, ginger and cloves. Mix until just combined.
- Place two tablespoon sized mounds of dough on to baking sheet about two inches apart. Bake for 8-10 minutes, or until the cookies are springy to touch. Remove from oven and let cool.
- To make the buttercream, combine butter and brown sugar in the bowl of a stand mixer fitted with paddle attachment. Slowly add the confectioners sugar. Add the cinnamon and heavy cream and whip until light and fluffy, about 3-5 minutes.
- When cookies are cooled, spread desired amount of frosting (“a lot” is my exact measurement), on to the flat side of one cookie. Place another cookie on top of the frosting and make a sandwich. Repeat with remaining cookies.