A couple weeks ago I saw this adorable mini whoopie pie mold from Crate & Barrel and I could not rest until it was in my greedy little hands. Delayed by plans, late work nights and rain I only managed to get to the nearest C&B, on Boylston Street, this past Saturday. At first I couldn’t find the mold. Oh no! Panic. Oh, there it is! Yeee, it’s mine! The C&B website only had one review on this mold and it wasn’t very good, actually quite the opposite, so I was nervous. The consumer who wrote it complained that the mini pies stuck to the mold and came apart when being pulled out – yikes.
I avoided the work Thanksgiving potluck signup sheet all week in case my mini pumpkin pies didn’t come out as expected and I had to buy last minute market pie. My first round I only filled four little pie pockets to test them out and prepared myself for utter crumbly failure as I had to de-mold them but they came out just fine so let the baking begin!
I found the recipe I used, which I can’t say enough good stuff about, through Tastespotting which took me to Simone Anne’s website who says she found this recipe on Live Love Pasta’s website who got them from Brown Eyed Baker who got them out of the cookbook Baked which I have made Sweet and Salty Brownies out of before! What a small baking world we live in.
These little cakes are pumpkiny, spicy, moist, and deeelightful. Then there’s the filling… Ohh the filling.. There’s nothing wrong with whipped butter and cream cheese but add in vanilla and maple syrup and it’s the perfect complement to the little cakes. I could have gone a bit heavier on the filling but had a mountain of cakes and only a little bowl of cream filling so was a little concerned. I had at least 3 mouthfuls left over at the end so it was, after all, plenty.
Can’t wait to try other whoopie pie recipes – red velvet, chocolate, peanut butter, oh my.
Pumpkin Whoopie Pies with Maple Cream Cheese Frosting Recipe
For the Whoopie Pies:
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
For the Maple-Cream Cheese Filling
1.5 cups confectioners sugar
4 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
1.5 tablespoons maple syrup
½ teaspoon vanilla extract
Preheat oven to 375 degrees F.
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.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 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 15 minutes. Let cool completely on pan.
To make the filling, beat the butter on medium speed until smooth, about 3 minutes. Add the cream cheese and continue to beat, about 2 minutes. Gradually add the confectioners sugar, then add the maple syrup and vanilla and beat until smooth.
One the whoopie pies are completely cooled, you can start to assemble. To assemble the whoopie pies, turn half upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another on top, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edge. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.