10.23.2009

Mini Pumpkin Whoopie Pies

pumpkin whoopie pies
I'm not sure why, but for some reason I thought I would be the only person to make pumpkin whoopie pies this fall. I turned my back for a second, likely to scour the supermarket shelves for pumpkin, and suddenly pumpkin whoopie pies were everywhere! I couldn't believe how many people had not only heard of them but gone ahead and made them too. Wasn't I a bit naive?

A little late in the game, here are mine. There are a few variations out there, and this recipe is a bit different from the others I've seen. Most have had a cream cheese-based filling, but these sandwich a light cinnamon whipped cream instead.

pumpkin whoopie pies
I also added chopped chocolate to half of the batter and filled those whoopie pies with whipped chocolate ganache. This is a great option if you're looking for something a bit more decadent. Chocolate and pumpkin actually work really well together, although I guess chocolate combines pretty well with just about anything, so this shouldn't be too much of a surprise.

pumpkin whoopie pies
Oh, and also, these are mini pumpkin whoopie pies, so they just ooze cuteness, right?

pumpkin whoopie pies
This pumpkin whoopie pie recipe comes from Fresh & Honest: Food From the Farms of New England and the Kitchen of Henrietta's Table. Henrietta's Table is one of my favorite restaurants in Cambridge, Mass. I actually haven't had the pumpkin whoopie pies there (too busy eating the granola I suppose), but when I do, I'll have to see how close mine came to the original.

On a side note, while I love that this cookbook contains recipes from one of my favorite restaurants, the recipes don't seem like they were tested or copyedited. For instance, the whoopie pie one says to preheat the oven, mix the dough, and then put the dough in the fridge for at least an hour to set. Is one supposed to leave the oven on doing nothing for an hour? There are also some issues with the yield, and I've encountered confusion and inconsistencies in some of the other recipes as well.

That said, I've rewritten the recipe here, along with some of my own additions (such as the chocolate and ganache), so that it's easier to follow.

pumpkin whoopie pies
Mini Pumpkin Whoopie Pies 
(adapted from Fresh & Honest)

Printable version

Ingredients

Cakes
1 1/4 cups sugar
1/2 cup oil
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup pumpkin puree
3 oz. of your favorite chocolate, chopped (or mini chips) (optional)

Whipped Cream Filling
1 cup heavy whipping cream
1/2 tablespoon confectioners sugar
1/4 teaspoon cinnamon

Whipped Ganache Filling (optional)
1 cup heavy whipping cream
4 oz. of your favorite chocolate, chopped

Preparation

Sift flour, baking soda, baking powder, spices, and salt together in a medium-sized bowl. Set aside.

Mix sugar and oil in bowl of electric mixer until well combined. Add eggs one at a time, beating after each addition.

Add the flour mixture to the sugar mixture and beat on low until combined. Mix in the pumpkin.

pumpkin whoopie batter
Chocolate version: Divide batter between two medium bowls. Add the chopped chocolate to one bowl and mix until combined.

plain and chocolate pumpkin whoopie pie batter
Place batter in fridge for at least 1 hour (I left mine overnight).

Prepare the whipped chocolate ganache. In a small pot over medium-high heat, bring heavy cream to a boil. Remove from heat, and stir in the chopped chocolate. Place in refrigerator for a couple of hours.

When you are ready to bake your whoopie pies, preheat the oven to 325 degrees. Line sheet pans with parchment paper, and remove batter from the fridge.

Using a round measuring spoon or ice cream scoop, scoop rounded spoonfuls of batter onto prepared sheet pans. (You can make the pies whatever size you want, but I used a round measuring teaspoon to scoop the batter so I could make minis.) Leave space between the scoops. Use your fingers to round out the batter a little.

chocolate pumpkin whoopie pies ready for baking
pumpkin whoopie pies ready for baking

Bake each tray for about 7 to 8 minutes for minis (10 to 12 minutes for larger pies), or until toothpick comes out clean.

baked chocolate pumpkin whoopie pies
baked pumpkin whoopie pies
Let cool on pan for about a minute, and then move pies off pans to cooling racks. (You'll have to keep reusing trays until you run out of batter. I had three trays, and I think I filled each twice.)

Once you're done baking off all of the batter and your pies are cooling, make the whipped cream filling.

In bowl (preferably a chilled bowl) of an electric mixer fitted with wire whip, whip cream until stiff peaks form, adding in confectioners sugar and cinnamon while mixer is running. Move the cream to another bowl, and clean the mixing bowl and whip attachment.

At this point, the chocolate ganache should be firm enough to whip. Place ganache in bowl of electric mixer fitted with wire whip, and whip until light and fluffy.

Try to match up the pies so you sandwich the ones that are closest in size and shape.

whoopie pie tops and bottoms
Fill your pies. I used the whipped cream filling for the plain pies and the whipped chocolate ganache filling for the chocolate speckled pies. (You may need to make more of the fillings, depending how thickly you fill the pies. I had plenty of chocolate ganache but cut it close on the whipped cream.) I just used a small offset spatula because I didn't have a ton of time and I'm not really bringing these anywhere, but I think piping the filling would look much more elegant.

whipped cream filled pumpkin whoopie pies
whipped chocolate ganache filled pumpkin whoopie pies
Dust the pies with confectioners sugar if desired.

One of the things I liked best about making these is that you could pretty much smell when they were done. I'd start to catch a whiff of baked pumpkin and spices in the air and quickly run over to check them with a toothpick, and without fail they'd be ready. The whole kitchen smelled like fall.

These would be perfect for a light party dessert.

pumpkin whoopie pies

Have you jumped on the whoopie pie bandwagon, pumpkin or otherwise? Do tell!

23 comments:

Jill said...

I just posted about making Pumpkin Whoopie Pies today too! LOL! :) (And it was from reading those same blogs!)

I love the cinnamon whipped cream filling you made and the chocolate ganache--YUM!

Kate said...

Mmm! It is definitely time to pull out the pumpkin recipes.

Do you think the cake parts would do well on their own as cookies? I have yet to figure out how to manage soy whipping cream... ;)

Lauren said...

Wonderful! I love the sound of these, and the flavours look fantastic =D.

NMOS said...

I've actually never heard of these whoopie pies until I read your blog. Thanks for sharing.

You're right, chocolate does go with everything. I've read about chocolate and pumpkin mixes from a couple of my follower blogs. I've seen chocolate/pumpkin brownies, and pumpkin cookies with chocolate chips. It's all good.

I wonder if you added vanilla bean (or extract) to the whipped cream mix, if that might make an interesting taste too.

Amy I. said...

MINIs!! So adorable, Megan. Love the addition of chocolate, and using whipped cream, too! I'm glad you put your own spin on them, it's fun to see different varieties.

Kat said...

I just love pumpkin and wonder why I only even think of it in the Fall! I stocked up while in the grocery store the other day. I like your addition of the chocolate. They must have smelled divine. How many in total did your recipe make?

Moogie said...

I love the fact that you added chocolate to half the batter and filled those whoopie pies with whipped chocolate ganache. Divine and delicious idea.

Kerstin said...

These are super cute and I love your chocolate version! I actually haven't baked with pumpkin yet this fall, I've just used it in savory dishes so far, so I really need to get started!

Megan said...

Thanks, everyone, for all the thoughtful comments!

Kate - the cakes by themselves are great... and I bet you could mix a little confectioners sugar and water and glaze them!

NMOS - I usually add vanilla extract when I make homemade whipped cream, but here I think it was important to have the cinnamon flavoring really come through.

Kat - Oh gosh, about 70 mini cookie sandwiches!

Mags said...

Love the lighter filling and the addition of the chocolate!

Cinnamon-Girl Reeni♥ said...

These are adorable little treats! And 'cause their mini I can eat more!
I have made Oatmeal Chocolate Chip Whoopie pies once before. I think I gained five pounds from eating them.

Baking is my Zen...sweet nibbles for the soul said...

These are just cute nibbles for the Thanksgiving holiday. Great photos.

Nicole (dishin') said...

So cute! They look delicious. I love how they are bite size.

stephchows said...

I do the same thing all the time! hehe... I have this great idea!! oh wait... it's already been done? darn!

rhall99 said...

So strange, I've been obsessing this fall about making pumpkin whoopie pies... I dont know what got into me, I've only eaten them once about two years ago... but I began googling recipes two weeks ago. This sounds perfect - can you give tips on how you could make this (any part of this) ahead of time and then travel with them? (just by car)

Megan said...

rhall 99 - You could definitely assemble these ahead. I would stick them in the fridge for about an hour before heading out in the car. The fillings are pretty thick and should hold together fine. Just don't dust with sugar until you get to your destination. Also, you can't really make them ahead of time -- they're best eaten the day they're made. After that, they start to get a little too moist and gummy.

Shannon said...

hehe, very cute! love the cinnamon addition :) and never go wrong with chocolate!

rhall99 said...

Thanks for the tips!

Alicia said...

Why do I always read your blog right around lunchtime! YUM I love pumpkin and whoopie pies....a marriage of the two is absolutely mindblowing. My mother found me some pumpkin at a specialty grocer in W.Mass...I've got to get it from her!

Julie @ Willow Bird Baking said...

Love that they're mini!! The perfect size for popping them in your mouth :) And I completely agree about pumpkin and chocolate -- it was news to me when I realized what great harmony they had!

the ungourmet said...

I have never made or eaten whoopie pies. These are so nice. I never think to put chocolate and pumpkin together. I'm going to have to give it a shot sometime!

Mary Ann said...

These would be perfect for a dinner party dessert- they look delightful. I love the variety in the filling!

The Souper said...

I made Mini Pumpkin Whoopie Pies at Thanksgiving. They were a great hit and can't wait to make them again. Your photos are incredible. I just ate the whoopie pies...no pics :)

The Souper