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Pumpkin Whoopie Pie with Maple Cream Cheese Frosting

by Deliciously Organic on October 1, 2010

 

We don’t have an official fall out here in the high desert. The mornings and evenings begin to cool then around Halloween it gets cold (very cold) and windy. We haven’t had any rain since March, but the last few days the skies were filled with clouds. I love blue skies, but until we moved to the desert I never really appreciated the joy of clouds overhead. The spectacular sunsets drew our whole family onto the patio to witness the sky in all its glory.

We’ve done a lot of celebrating recently. Two weeks ago, we found out Pete was selected for promotion to Lt. Colonel. Just telling you makes me feel old! We were married when he was a 2nd Lieutenant and I remember thinking the Lt. Colonels’ wives were so old. Now I’m one of them! He’s worked crazy hard to get to this point, and I’m very proud of him.

After many, many months of work with the editors, designer, and publisher, my cookbook finally went to print! I’m not sure, but I may have had an out-of-body experience when the magic words came through the phone: “OK, that’s it, it’s done.” We popped open a bottle of champagne and thanked God for bringing us through the whole process.

This week also included Pete and my youngest daughter’s birthday. Around here, the birthday person gets to specify the family menu for the entire day – food is important to us! They share a birthday, so they get the unique opportunity of planning the special meals together. I intended to take pictures and blog about the food, but all the dishes they requested come from my cookbook. What a huge compliment!

Since I can’t share those recipes with you yet, I decided to make Pumpkin Whoopie Pie to say “Happy Birthday” to two precious people in my life. I adore pumpkin and these soft cakes blend pumpkin, ginger, cinnamon, and cloves in a slightly puffy and soft mound. They’re filled with light-as-air, sweet, maple cream cheese frosting. It doesn’t get much better than that. As I worked, the smell of “fall” perfumed the house and the kids were giddy because I was baking dessert in the middle of the afternoon. Whether you’re celebrating a professional landmark, a double birthday, or just a beautiful cloud-filled desert sunset, I think you’ll enjoy these sweets.

Whole Wheat Pumpkin Whoopie Pie with Maple Cream Cheese Frosting

Serving Size: Makes 12 pies

Whole Wheat Pumpkin Whoopie Pie with Maple Cream Cheese Frosting

Maple sugar (used in the frosting) can be found at most health food stores and also at Amazon. It's a sweetener I use sparingly mainly because of the price. When it's finely ground, it looks and feels much like powdered sugar.


Ingredients

  • 1/2 stick unsalted butter, melted

  • 1/4 cup coconut oil

  • 1 cup organic whole cane sugar or sucanat

  • 2 large eggs, room temperature

  • 3/4 cup pure pumpkin puree

  • 1 teaspoon vanilla extract

  • 1 cup whole wheat pastry flour

  • 3/4 cup whole wheat flour

  • 1 teaspoon baking powder

  • 1 1/2 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cloves

  • 3/4 teaspoon sea salt
  • 1/2 stick unsalted butter, softened

  • 8 ounces cream cheese, room temperature

  • 2/3 cup maple sugar, ground into a fine powder (I usually do this in a coffee grinder)

  • 1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F and adjust rack to middle position. Whisk together melted butter, coconut oil, and whole cane sugar in a large mixing bowl. Whisk in the eggs, pumpkin puree, and vanilla. In a separate bowl whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Pour flour mixture into wet mixture and whisk until just mixed.

Using a 2-inch ice cream scoop, drop 12 mounds this will only make 6 pies, since you need 2 mounds per pie batter onto a baking sheet lined with parchment paper. Bake 12 minutes, until springy to the touch. Cool completely. Repeat with remaining batter.

Whisk together the butter, cream cheese, maple sugar, and vanilla until fluffy. Spread the flat side of 12 cakes with the cream cheese frosting and top with another cake.

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{ 19 comments… read them below or add one }

Jaime October 1, 2010 at 3:51 pm

This is gorgeous, Carrie, and congratulations to you, your husband, and your daughter!

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Erika October 1, 2010 at 4:40 pm

So glad your week has been filled with happy momemts!You and your husband make a very attractive couple :)

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Amy October 1, 2010 at 8:15 pm

These look wonderful!

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Rachel October 2, 2010 at 2:58 am

Congratulations, Carrie, to you and your family! I've been following your blog for weeks now and have tried so many of your delicious recipes. I can't wait to try this one! More so, I can't wait to buy your cookbook!

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Amanda October 2, 2010 at 12:28 pm

Beautiful pies… and CONGRATS to you!! That is amazing and amazing and amazing news!! So, so proud of you. Cant wait to order my advance copy! :)

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Heather October 3, 2010 at 1:57 am

Congrats Carrie on everything! So well deserved! I can't wait till the cookbook is out.And a big Happy Birthday to your husband and daughter. These whoopie pies sound and look delicious too!

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RecipeGirl October 3, 2010 at 11:54 pm

They're beautiful! Your family AND the whoopie pies ;)

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Rachel October 3, 2010 at 10:11 pm

Okay, so I tried these this weekend…They are FABULOUS. They tasted much better than I even imagined. Very easy to make too. I didn't even have to use my electric mixer.

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Sue October 4, 2010 at 1:34 pm

What a happy week for you & your family! I, too, am a lover of all things pumpkin. To me, it celebrates the Fall season {my favorite!}. Although, this year is quite a bit different since I'm now in the South rather than my New England norm. I canNOT wait until your cookbook is published. What a wonderful accomplishment! Keep up the great work…we appreciate it!

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Paolita October 4, 2010 at 5:50 pm

I will definitely be making this. I've been craving something "pumpkin" and these look fantastic!

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marla {family fresh cooking} October 4, 2010 at 8:11 pm

Happy Birthday to your daughter & congrats to Pete. Sounds like a lovely celebration you guys had. I can't wait to pop open your book. These Whoopie Pies look amazing! xo

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Sandra October 5, 2010 at 4:26 am

I made these tonight and they are so good!!

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The Urban Baker October 5, 2010 at 1:53 pm

Carrie, these look fantastic! Pumpkin Whoopie Pies are on my fall "to do" list. I am making yours! Your photos are beautiful and the post is lovely!

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Maria October 5, 2010 at 1:59 pm

Love these! Perfect fall treat. Congratulations!! Can't wait to meet you this week.

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Kristen October 5, 2010 at 3:14 pm

What fun and how sweet that they wanted a cookbook recipe! I can't wait to see your new book.

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Brooke@foodwoolf October 5, 2010 at 7:04 pm

ADMISSION: When I was a middle school/high schooler, I'd use my lunch money to buy a woopie pie and eat only that. Now that I see these healthy versions of the cookie, I fear what might happen. Bye bye lunch money! Hello woopie pies!Happy birthdays to your lovelies and congratulations!

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Nicole September 27, 2012 at 7:07 am

So does anyone think these will turn out if I make them into pumpkin chocolate chip cookies instead of whoopie pies. My son will not eat cream cheese. So sad about that!

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Deliciously Organic September 27, 2012 at 11:13 am

These would be great as pumpkin chocolate chip cookies. They will be a softer cookie (think muffin top), but really good!

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Kari October 1, 2013 at 11:56 am

I would try to sneak it by…just call it ‘frosting’ or ‘filling’….then gloat quietly when he loves it!!

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