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You won't even believe how fabulous these are! The cookies are soft, moist and loaded with warm fall spices; but the filling is what sends them over the top. It's the most magically delicious buttercream ever!!
I often think about the fact that I would have never made a very good retail buyer. They're the ones who make purchases for stores to sell 6 to 9 months later. That means in March, April and May, they're into all things Christmas and when summer rolls around, winter sports, warming by the fireplace and ice skates are the things that fill their brains, yikes!
A food blogger's job has a lot in common. I'm supposed to be thinking a bit ahead, getting you ready for the next season, before it ever arrives. I'm not great at that though, as I love living life in the here and now. I tend to get completely captured by each season's wonderful flavors, produce and unique culinary specialties. If you're a regular reader here at The Café, you may have noticed that I'm still head over heels in love with juicy tomatoes in a rainbow of colors, fragrant fresh basil, slender green beans, sweet, tender corn and summer's bounty of ripe, juicy peaches .
But this past weekend, something happened that made this crazy cook's mind begin to turn, to get excited about autumn and all the delightful food adventures waiting right around the corner. Scott and I packed up our car last Friday and drove three and a half hours west to meet family for a long weekend in the North Carolina mountains. We went from temps in the 90's to cool, lovely days starting in the 60's and peaking in the mid 70's. That did it! Well, that and this...
The first glimpse of fall on this crimson-tipped tree was all it took to get my mind whirling; and these Pumpkin Whoopie Pies are, to me, the perfect way to celebrate a new season in the making. If you're not familiar with whoopie pies, they're an beloved tradition in the northeast United States and are the official state treat of Maine.
The story's told that many years ago, Amish women would bake these little filled cakes (known as "creamy turtles" at the time) and put them in their farmer husband's lunch pails.
I was curious about the history of Whoopie pies and had to laugh when I heard one rendition of their origination. The story's told that many years ago, Amish women would bake these little filled cakes (known as "creamy turtles" at the time) and put them in their farmer husband's lunch pails. When, after a morning of hard work, the hungry farmers would open their lunch and find the delicious little cakes, they would shout, "Whoopie!". It's also thought that Amish women made the original Whoopie pies from cake batter leftovers, which makes sense since, although Whoopie pies look like a cream filled cookie, they are actually much more cake-like in consistency.
I filled my Pumpkin Whoopie Pies with one of my favorite icings, an easy 4-ingredient, brown butter buttercream. Browning butter is a French technique called beurre noisette. Brown butter has all the wonderful qualities of regular butter, plus a delicious nutty flavor that makes baked goods, and any other recipe it's used in, taste that much richer.
To brown butter, simply melt butter over low heat until it foams and begins to turn golden brown. The butter takes on a toasted aroma adding fabulous flavor to the icing. A splash of bourbon takes the delicious filling up one more notch, and is a perfect compliment to the warm spiced pumpkin cake.
I transferred my icing to a disposable decorating bag and piped the icing onto half of the cookies for a pretty look, but you can also just plop a spoonful of icing on the cookies and spread it with a knife to make things super simple.
I'm not saying I'm done with summer. Or should I say, summer's not done with me yet - as we descended down out of the mountains, the temperature began to rise and the car thermometer read 95˚F by the time we returned home! But the calendar will be flipping to September within a week, meaning falling leaves aren't far off. This trip to the mountains was definitely a catalyst for my autumn culinary inspiration!
The North Carolina mountains are beyond beautiful, and so different from the mountains in western United States.
Time with the family was precious. Our daughter, her husband and their little herd will soon be headed back to London, so we cherished every minute together.
Scott captured the weekend with his lens and I picked some of our favorite shots from the weekend to share...
Oh, and when I shared the delicious Pumpkin Whoopie Pies with the family, their response was a lot like the Amish farmer's reaction!
So, as your friendly season announcer, I'm letting you know that it's time to start thinking "fall".
Whip up a batch of these amazing little treats and I'm quite certain your family will be shouting "whoopie!" too! And if you eat one too many, you can blame me, although, I'm just trying to do my job!
P.S. Traditional Whoopie Pies are a bit bigger and filled with a very fluffy cream filling. I like the smaller size for portion control and this is just my adaptation of this fun, sweet treat.
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Pumpkin Whoopie Pies
Ingredients
- For the cakes:
- ½ cup 4 ounces of butter, softened
- 1 cup granulated sugar
- ½ cup of pure pumpkin puree
- ¼ cup of molasses
- 1 large egg
- 1 teaspoon vanilla
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- For the icing:
- 4 ounces butter, 1 stick
- 5 cups powdered sugar
- ½ cup half & half, possibly more
- 2 teaspoons vanilla
- 1 tablespoon bourbon
Instructions
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth.
- Add the pumpkin, molasses, egg, and vanilla. Mix until well combined.
- Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
- When you are ready to bake, preheat oven to 350° F. Line two baking sheets with parchment paper.
- Scoop up two tablespoon-size scoops of dough and roll into balls. (I like to use a two tablespoon cookie scoop for this for uniform sizing.) Dough will be sticky. It helps to flour your hands or dip each scoop of dough in a bit of flour before rolling.
- Place balls on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft.
- Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
- To prepare the filling, melt butter in a medium size sauce pan over medium low heat. Continue cooking until butter begins to foam and bubble. At this point, begin swirling pan frequently (to prevent burning) but continue cooking until foam begins to turn golden. Once you see the golden color, remove pan from heat and swirl pan for an additional minute as butter will continue to cook off of the heat.
- Cool butter for 10 minutes, then transfer to the bowl of an electric mixer.
- Add powdered sugar, half and half, vanilla and bourbon. Starting on slow and increasing speed as powdered sugar is incorporated, beat for 5 minutes or until icing is smooth and fluffy. Add a bit more half and half if needed to achieve a slightly stiff, but creamy consistency.
- To assemble the cookies, match them up in pairs by size. If desired, transfer icing to a decorator bag fitted with a Wilton 1A tip and pipe filling onto the flat side of one cookie starting in the center and working your way in a circular motion to the edges. Place the second cookie on top to create a sandwich.
- An easier option is to scoop about a tablespoon or two onto each cookie surface and spread with a knife. Top with the second cookie.
- Store in an airtight container in layers, separated with wax paper or parchment paper for 1-2 days. Whoopie pies can also be frozen. Thaw before serving.
Notes
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Love, love, love these whoopie pies. I've made 2 batches and getting ready to make my third. I recently took them to a family event and everyone raved how good they were. I love your recipes, your scriptural quotes and all the tips & tricks. Blessings for a wonderful day!!
Awesome! Thank you for letting us know, Beth!
If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes. Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.
I was sure I commented on these beautiful whoopee pies already. Pumpkin are my favorite but I've never tried them with your yummy sounding buttercream filling, Chris. Thanks for sharing the whoopie pie story as well, I'd never heard that bit of trivia before.
As for these photos all I have to say is OMG! Your family is beautiful and your grandkids - I could just eat them up. I look forward to the day I have some grandchildren. I think I've got some time yet but it sure looks like fun! Beautiful photos Scott!
thought the history behind whoopie pieswas really fun too!
You will love having grandkids, there's nothing like it!
Scott says thanks too!
Great recipe! My Amish friends also use their own quark in the filling. This makes them even more wholesome : )
Wow, I didn't even know you could get quark here. Of course I'm sure they make their own and I'm sure their whoopie pies are beyond delicious!
Chris, when I spotted these on Instagram, I knew I was coming in for a closer look. I'm loving the flavor profiles, and the execution is pure pillowy delight!
Thanks Brooks, they are really fun and so... yummy!
I'm not ready for autumn - at all. I, too, am still immersed in tomatoes recipe 🙂 I guess I need a reality check as it's coming sooner than I think 🙂 What a beautiful place to meet your family! What a lovely home they have in such a picturesque setting., complete with fishing pond. Wonderful photos and delicious Whoopie Pies. Something I've still never made but on my bucket list.
Thanks Susan, it is really hard to switch to the new season. I had to do something to make it really fun and whoopie pies seemed to be just the thing!
The whoopie pies look delicious, and your family looks so precious! 😉
Thanks Denise! They're definitely precious to me!
I always make elaborate plans about what I should blog and when. I mean, schedules and everything! But when the time comes? Usually I want to cook something else. So I do. 😉 I'm still in summer mode, but the weather has cooled recently, so fall things sure do sound appetizing. Love the idea of these whoopie pies -- very creative. Thanks!
It sounds just like the way I do it John!
These are perfect Chris! I have never made whoopie pies, so thinking these would make the ideal first recipe to try 🙂
Thanks Jennifer, it seems like everyone loves whoopie pies!
What a beautiful family you have, Chris. We still have warm days but I can feel the air changing in the early morning when I get up. It lets me know that fall is coming. And that makes me want to bring out pumpkin recipes. Your little pies look delicious and I know I would love the browned butter filling.
Hi Cathy, those cool mornings are definitely a sign of things to come!
What a great treat,both the pies and the trip. I me ready for all as well!
Thanks Debra!
I made pumpkin whoopies last year, but your browned butter kind of takes them over the top. I am a little infatuated with browned butter lately. I am almost afraid to make these again, but .... Can't wait to give them a try.
Your photos of your family just makes my heart turn over.
I loved reading this Chris and sharing in your family time. I had a very similar experience today when seeing a lone tree that has turned crimson. I immediately began to think of fall foods (even though it's in the 90's). Loved the background on the whoopie pie too! These are what fall is all about.
My pumpkin loving children would go nuts for these!!! It actually felt a bit like fall today---so I don't think anyone would mind if I whipped up a batch.
P.S. Scott, your photography is amazing---you've captured some beautiful family moments!
yum how much fun! Pumpkin, bourbon and a whoopie pie!! Your family is adorable Chris!
I've been making pumpkin whoopie pies for years, to the point where they have become a Thanksgiving tradition. I didn't make them one year and as a result, was almost kicked out of the family! My filling has always been the traditional vanilla cream so I'm excited to try yours for something new and Interesting with a twist????. Thanks for yet more inspiration and fun family stories!
That is so fun Marcy. I love traditions like that although families can bet sort of bent out of shape when you veer from the traditional - been there, done that!
I still say fall is going to reel me in kicking and screaming, but this sweet treat is a must. Thanks for sharing yur beautiful family photos with us. Scott, your pictures are amazing!
Thanks Sandra, it's hard to think about a long cold winter again, isn't it? Yikes!
Thanks for sharing this recipe, Chris! I've never tried a whoopie pie, but I've heard a lot about them. Yours look delicious! I enjoyed seeing the beautiful scenery and the pictures of your family. The lovely fall colors on that tree remind me of the autumn trip I took to New England several years ago. Breathtaking! We don't see many of the fall colors on the foliage here in Arizona.
You need to try them Sandra and pumpkin are the best in my book!
OMG these are heavenly!!!! One of the best pumpkin recipes I have seen yet. I need some in my life!
Thanks Sophia!
No, no, no!! I am still thinking peaches! Not ready for fall. Ha!!! These do look yummy though.
The family pics are so good. Beautiful scenery too.
I have to admit Charlotte, I do have a big big bag of peaches ripening right now. 🙂
You have a sweet and lovely family, Chris.
Well, I am so ready for the pumpkin recipes! These whoopie pies look marvelous.
Thanks Angie, I guess we might as well embrace it - pumpkin here we come!
YUM! I agree—it's time to start thinking fall. I LOVE pumpkin-flavored baked goods and these look amazing! I can't think of a better way to ring in the fall season. 🙂
Thanks Erin!
I love living life in the here and now too, Chris - but, I sneak pumpkin into treats year round! And speaking of treats - these whoopie pies are a treat indeed! I love their texture!
BTW - you have a beautiful family! Glad y'all got to enjoy the NC mountains together!
Thanks Shashi, the mountains were so beautiful and there's something for everyone there.
What a great adventure with family in the mountains. I wish I was there to take a big bite of these pumpkin whoopie pies. Enjoy every second of these precious moments, Chris!
Thanks Denise, I wish you were here to take a big bite too. We could sit and have tea together!
Hooray for pumpkin season! My cupboard is full of cans of it, all ready to go, and this looks like a great reason to crack one open. Your trip looks like such fun!
You've reminded me Sue that I need to stock up!
Oh me lovee them all:) Beautiful family Chris and scott!
Great clics as always..
Just perfectly lovely,everything.
Thanks Monique, you are a great encourager!
What a wonderful trip Chris. You have a beautiful family and looks like you had a beautiful place to gather. Love the whoopie pies! They have been on my list for so long. We're still on vacation in Florida so all I can think about is fresh fish and mangos! But I better get at it with the pumpkin!
Thanks so much Tricia. Have fun in Florida, fall with catch up with you when you return!
What absolutely stunning photos. Beautiful! As are these Whoopie pies. I have a tin of pumpkin purée in the cupboard (not commonly found here in the UK) and these pies would be a fantastic way to use some of it. Please can you tell me what type of molasses you use. I've tried recipes before and used the wrong type light/dark? Thank you. Sammie http://www.feastingisfun.com
Hi Sammie,
Thanks for you kind words.I think you’ll love them. My family went insane. My daughter who lives in London says she could never make them because she would eat every last one!
As far as the molasses goes, I use unsulphured light molasses. It’s the kind used in most recipes although if you only have dark molasses, I think it will also work. It’s a little stronger flavored but there’s plenty of sugar in these cookies and the filling to compensate. 🙂
Oh my goodness, these look AMAZING.
Thanks Morgan, it's so fun to be cooking fall things again and they are pretty crazy good 🙂