The Nifty Foodie

You may have noticed a little pattern here. Pumpkin, pumpkin and more pumpkin?

Yup.

See, the Fall in Louisiana is short-lived. Pretty soon it’s either going to be in the upper 80s again and before we know it, it’s gonna be stuck in the 30s. So, don’t judge me if I use pumpkin as much as possible in recipes. I promise, I’ll get over pumpkin soon, but for now, I should be purchasing pumpkin in bulk. I’m not tired of it.

My husband asked me to bake something for his office, and who am I to turn down an opportunity to bake? Seriously, send me to a doctor if I refuse to bake. I’ve been wanting to make these whoopie pies for a while now, and of course, this was the perfect excuse to bake these little treats up. I didn’t want to use a cream cheese frosting, since I’m always paranoid about leaving cream cheese out for an extended period of time (I know…super paranoid), so I thought that this salted caramel frosting would serve just fine.

I love when my husband forwards me emails from his coworkers about what I bake for the office. It’s always good to hear when a recipe is good, and this one was GOOD. Pretty darn popular amongst the people in his office, and they are known to be very honest. I’ve never had a complaint, but one time, my husband was sent home with a recipe request haha!

I made these whoopie pies with a mini scoop so there would be more than enough for his office. Making this recipe with a mini scoop makes about 36 complete sandwiches.

Pumpkin Whoopie Pies with Salted Caramel Buttercream
Source: whoopie pies via Culinary Concoctions by Peabody (originally from Baked), buttercream from My Baking Addiction

Ingredients:

• 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 fresh nutmeg
• 1 cup granulated sugar
• 1 cup dark brown sugar, firmly packed
• 1 cup canola oil
• 3 cups chilled pumpkin puree
• 2 large eggs
• 1 tsp. vanilla extract
• Salted Caramel Buttercream (for filling)

Directions:

1. Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper or a silicone mat and set aside.
2. In a large bowl, whisk your dry ingredients (flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg) together, until everything is well-mixed.
3. In another bowl, whisk the granulated and dark brown sugars together, and add the canola oil in. Mix the ingredients well. Add the pumpkin puree to the sugar/oil mixture and whisk until everything is well-blended. Add the eggs and vanilla and whisk until everything is incorporated. Whisk the flour mixture into the wet mixture a little at a time, until everything is thoroughly mixed together.
4. To make mini whoopie pies, use a tbsp. sized scoop to drop tbsp. amounts of batter onto the baking sheets, leaving 1 inch between each cookie for spreading.
5. Bake the whoopie pies for 10-12 minutes, until the cookies just start cracking on top and a toothpick inserted in the center comes out clean (without crumbs). Remove the whoopie pies from the oven, and allow them to cool thoroughly on a rack before assembling.
6. To assemble the cookies, drop a tbsp. of frosting on the bottom side of one whoopie pie, and then press together the flat sides of two whoopie pies. Enjoy!