I’m back!!!

I am so glad to be back and blogging!  I’ve got quite a few things to share with y’all.  I had to rank all of my ideas just so they get to everyone in a timely fashion.  To start, let me tell y’all about some awesome pumpkin whoopie pies.  They are a recipe I pinned on pinterest, but from a favorite blogger of mine.  While staying with my friend Megan this weekend, she got a baking itch and needed something to take to a tailgate.  I immediately went to my fall pinterest board.  She made these and they were out of this world!  In fact, I’m planning to make some tomorrow to take to my family for Thanksgiving.  You still have time to make some too!  Here they are  in all their glory.

Pumpkin Whoopie Pies

The recipe came from Tatertots and Jello and was enjoyed for our own sweet addiction.


2 1/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon allspice

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup brown sugar

1/2 cup unsalted butter, softened

1 1/2 cups canned pumpkin

1 large egg

1 teaspoon vanilla

Preheat the oven to 350 and line your baking sheet with parchment paper, a silpat, or non-stick spray.  I was not at Megan’s for the baking, so here are Tatertot and Jello’s pictures.

1-2. Beat together the brown sugar and butter until combined.

3. Add the pumpkin and the egg and beat well.

4. Add the vanilla and beat until combined. Set aside.

1. Combine the flour, baking powder, bakind soda, cinnamon, ginger, allspice, nutmeg, and salt. Use a whisk to make sure the ingredients are well combined.

2-3. Add the flour mixture to the pumpkin mixture 1/4 cup at a time and beat on low until all combined.

4. Use a tablespoon to scoop the dough onto a cookie sheet.  Megan found a cookie scoop easier because it released the batter.  Also, you can smooth the peaks with a wet finger tip.  Space the dough 2 inches apart.

Bake for about 8-11 minutes, or until the whoopies are firm to the touch. Let the cakes cool on the sheet for about 3 minutes and then transfer to a rack to cool completely. While the whoopies are cooling, get started on the frosting.

Frosting Ingredients:

8 ounces cream cheese, softened

3 cups powdered sugar

1/2 cup butter

1 teaspoon vanilla

1/2 teaspoon salt

Beat cream cheese and butter until smooth and creamy. Beat in vanilla and salt until blended. Gradually add powdered sugar, beat until light and fluffy. Put a large dollop of frosting on one whoopie and put another whoopie on the other side.

I walked in when the cakes had already been made and were cooling.

The next step was to ice those babies!  The icing is one of the best I’ve tasted.  Because it calls for butter and cream cheese, it is a mix between a buttercream and cream cheese frosting.  Delicious!  Rather than schmear a dollop of icing on each cake, I put all the icing in a ziploc and made a quick piping bag.  Here’s the steps one by one.


These whoopie pies are just about as good as the Martha Stewart and Food Network endorsed ones I had in Maine.

Whether you have always been afraid of making whoopie pies, never have heard of them, or just don’t bake, it is time you start with these.  They won’t let you down.

Don’t think I was done yet.  I didn’t forget you.  Have a cyber whoopie pie with me before you go make your own.  It is sure to put you in the Thanksgiving spirit!

“After all, if a French macaron and a cupcake had a baby, it would be the whoopie pie.”

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3 Responses to I’m back!!!

  1. Kendall says:

    made these last christmas…huge hit! gonna make them again.

  2. Who knew whoopie pies were so good and easy? My family loved them too!

  3. Angela says:

    They were wwwwwoooonnnndddeerrrffffuuuuullllll!!!

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