I’ve been stress baking.
Leading up to my sister’s wedding on Saturday, I had tons of nervous energy that I channeled rather successfully into baked goods. Keeping my hands — and head — busy, especially during transitional times, is always a good idea.
And now her wedding’s over, and I’ve been popped. Popped like a balloon.
But that’s another post. Perhaps a long, rambling post I’ll never publish. And anyway, you’re not really interested in my tasty batter of emotions, are you?! After seeing a photo like that at top?
I didn’t think so.
So, whoopie pies. I kind of felt like I was cheating on my beloved cupcakes the whole time I mixed this batter, scooping tablespoons of it onto cookie sheets rather than into muffin tins, but the whoopie pie is actually rather adorable. And delicious. I’ve seen it described as an “inside-out cupcake,” and I totally dig that description.
And since we’re officially in the thick of my favorite season, you know I had to kick autumn off with some delicious pumpkin treats. This recipe from The Baker Chick provided the perfect cake base, though I definitely cheated and did not make the suggested homemade salted caramel filling (though that sounds amazing).
Hey, c’mon — I was stress baking, not stress frosting. I totally used a store-bought buttercream and it was still outstanding. Like, this recipe made about 35 of these babies . . . and I had barely a half dozen left after a few days. Like hotcakes, I’m telling you.
So I got the satisfaction of making a dessert, and the two-bites-and-you’re-done delicious quality kept me from overindulging. Eating a single whoopie pie gave me that sweet taste I craved without going crazy.
Though you could totally go crazy eating these. It’s not a giant leap.
Pumpkin Whoopie Pies
Recipe from The Baker Chick
Prep time: 15 minutes
Cook time: 12 minutes
Yield: Approximately 30 sandwich cookies
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups pumpkin puree
2 large eggs
1 tsp. vanilla extract
Preheat the oven to 350° F. Line a baking sheet with parchment or a sil-pat and set aside.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside.
In a large bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and mix until smooth and well-combined. Gradually mix the flour mixture into the pumpkin mixture, stirring until just combined.
Use a small ice cream scoop to drop a heaping tablespoon of dough onto the baking sheet, about 1 inch apart.
Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for 5-10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.
To assemble, pipe buttercream or cream cheese frosting onto the flat side of one of the cookies and place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges. Repeat until all the cookies are used.