Sorry for the delayed post … evidently my blog was hacked. Nice, huh?
But thanks to Green Geeks and my friend, Dustin, I believe all is right in the world again! So let’s get to the fun stuff, shall we??
I realize that everyone with a food blog is posting pumpkin recipes right now, but I don’t care.
I love all things pumpkin. So in my opinion, the more pumpkin recipes, the merrier!
After my little “fender-bender” last Thursday, I was a little stressed.
And what better way to relieve stress, than baking?!
I have been eyeing “whoopie pie” recipes for ages now, and I finally got the guts to make them.
For some reason, they scared me. I don’t know why. They actually were really easy!
And by the way, I was surprised to discover how many people don’t know what whoopie pies are!
So I looked up a definition on Wikipedia and found this:
“The whoopie pie (alternatively called a gob, black-and-white, bob, or “BFO” for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.” (Source)
Traditionally, whoopie pies are made with chocolate cookies, like this:
But the recipe for pumpkin whoopie pies looked so amazing, that I just couldn’t resist!!
I used this recipe from Allrecipes.com.
I followed the recipe and ingredient list pretty closely, except for a couple of changes to the cream cheese filling.
My cream cheese filling:
- 8 oz. cream cheese (at room temperature)
- 4 tbsp unsalted butter (softened)
- 1 1/2 tsp vanilla
- 1 cup powdered sugar
I made this filling based on some of the reviews that I had read, and I’m glad I did. It was delicious!
So for the pumpkin cookies, I mixed up my dry ingredients in a plastic bowl …
… then I creamed my butter and sugar in my mixer.
Next I added my eggs one at a time …
… followed by my pumpkin and vanilla.
At this point, I got a little nervous because it looked so gross. But never fear, it looked much better after the dry ingredients were added!
See? Much better!!
Initially, I was going to get fancy and use a pastry bag to form my cookies on the sheet.
Um, yeah. Just keep in mind the name of this blog (ehem, “not-so domesticated” … ). Needless to say, it didn’t work.
So instead, I just used a small spoon and dropped the dough onto the cookie sheet.
Now the recipe says you’re supposed to get 72 cookies (or 36 whoopie pies) out of this dough. Pfft. There was no way I was going to make my cookies that small. I think I got more like 46.
I baked them for 10 minutes, and they came out looking beautiful!
While they were in the oven, I whipped up my cream cheese filling.
Don’t be afraid to whip this filling in your mixer for several minutes. It makes the filling nice and fluffy!
After the cookies cooled (which didn’t take long), I was able to spread the filling on one cookie and top with another!
And just to make sure that they were safe for my co-workers, I sacrificed myself and sampled
The pumpkin cookies are soft and spongy, with a perfect pumpkin pie flavor. The cream cheese filling is sweet and tangy, and takes the cookies to another level!!
I brought these to work, and they were a huge hit. If you make these for an office holiday party, I promise that you’ll be everyone’s new best friend.
Question for ya …
Have you ever heard of whoopie pies? Have you ever eaten one before??