mini pumpkin whoopie pies.

i feel cheated.

after this thursday, my favorite season will be over, gone before it even started. we don’t get much of an autumn here in florida, save a few random days where the air is full of chilly promises. the leaves get slightly crunchy, but don’t take on any gorgeous, brilliant new hues. we still sweat in november. a lot.

in lieu of lovely weather, i get my fill of autumn through food. sweet or savory, everything that comes out of my kitchen during october and november has something to do with either pumpkin, apple, or cinnamon. needless to say, the mister and i get a little autumned-out by the time thanksgiving is over.

i think the only proper way to say au revoir to autumn is to end on a high note by sharing a few of this season’s favorites. you know, going out with a bang and all. for the next three days, i’ll be posting my last-minute hail mary autumn dishes, any of which would be a welcome addition to any thanksgiving table.

whoopie pies are absolute classics in my book. they were a favorite after-school snack when i was a little girl growing up in the midwest. when my family moved to florida, i was horrified to learn that whoopie pies didn’t really exist here. the southern version of whoopie pies are moon pies, and in my opinion, they pale in comparison to the original.

a true whoopie pie is light, moist, and cakey. the filling isn’t too sweet or rich, and there’s just enough to make the eating experience a total mess. essentially, they’re a perfect handheld dessert…well, at least for a little girl who loved making messes. like me.

these autumn-inspired whoopie pies are ridiculously flavorful. the spicy pumpkin flavor is perfectly complimented by the marshmallow cream filling. imagine how delighted your thanksgiving guests will be when you serve miniature pumpkin whoopie pies for dessert instead of the same boring pumpkin pie. i think they’ll love you a little more.

mini pumpkin whoopie pies

adapted from martha stewart

for the whoopie pies


what you’ll do

preheat oven to 350 degrees F. line two baking sheets with parchment paper or spray with nonstick cooking spray. set aside.

in a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves and allspice; set aside. in another large bowl, whisk together brown sugar and oil (and applesauce, if using) until combined. add pumpkin puree and whisk until combined. add eggs and vanilla and whisk until incorporated.

add the flour mixture to the pumpkin mixture slowly, about 1/2 cup at a time. this can get pretty messy, so just take your time and make sure everything is fully incorporated.

now it’s time to make our little pies! they’re adorable. okay, using a small portion scoop (mine looks like a little ice cream scoop with a spring-loaded handle for easy scooping) or a tablespoon, drop onto cookie sheets about 1 inch apart. bake for approximately 13-15 minutes, or until a toothpick inserted into the center of each cookie comes out clean. cool on pan for 10 minutes, and transfer to a cookie rack and let cool completely.

for the whoopie pie filling

what you’ll do

combine butter, confectioner’s sugar, marshmallow and vanilla together in a bowl. beat with an electric mixer on medium speed for about 2-3 minutes, or until smooth.

to assemble, place a tablespoon of filling on one pie half, and top with another pie half. voila! continue assembling until you have a tiny army of ridiculously cute miniature whoopie pies.


they’re miniature. they’re sweet, but not overly so. they’re the perfect way to satisfy your craving for pumpkin pie. hell, they’re way better than pumpkin pie. THERE. i said it.

mini pumpkin whoopie pies may be small, but they pack a huge amount of flavor in a teeny-tiny package. go forth and bake! you won’t regret it.

adapted from martha stewart

yield: 30 miniature whoopie pies

Ingredients:

for the whoopie pies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon (i used vietnamese cinnamon, it’s a bit stronger)
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups light brown sugar, packed
1 cup vegetable oil (you can swap out half the oil for applesauce if you’re into being healthy)
2 1/2 cups pumpkin puree
2 large eggs
1 tablespoon pure vanilla extract

for the filling
1 stick unsalted butter, at room temperature
1 1/4 cups confectioners sugar
2 cups marshmallow fluff
1 tablespoon vanilla

Directions:

for the whoopie pies

preheat oven to 350 degrees F.

line two baking sheets with parchment paper or spray with nonstick cooking spray. set aside.

in a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves and allspice; set aside.

in another large bowl, whisk together brown sugar and oil (and applesauce, if using) until combined.

add pumpkin puree and whisk until combined.

add eggs and vanilla and whisk until incorporated.

add the flour mixture to the pumpkin mixture slowly, about 1/2 cup at a time.

using a small portion scoop or a tablespoon, drop onto cookie sheets about 1 inch apart.

bake for approximately 13-15 minutes, or until a toothpick inserted into the center of each cookie comes out clean.

cool on pan for 10 minutes, and transfer to a cookie rack and let cool completely.

for the filling

combine butter, confectioner’s sugar, marshmallow and vanilla together in a bowl.

beat with an electric mixer on medium speed for about 2-3 minutes, or until smooth.

assembling the whoopie pies

place a tablespoon of filling on one pie half, and top with another pie half. voila!

continue assembling until you have a tiny army of ridiculously cute miniature whoopie pies.

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One Response to “mini pumpkin whoopie pies.”

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