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I was doing so good…

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These Pumpkin Whoopie Pies with Maple Cream Cheese Filling scream fall. Pumpkin and maple always go well together.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling with bite out of it.

I was doing so good.

Really I was.

I hadn’t even clicked on Amazon.com for awhile.

And then like a fool I went on, and even more foolish, I looked at my recommendations.

The evil geniuses at Amazon once again pulled me into the black hole that is the myriad of cookbooks I didn’t know I needed…but of course now need.

I broke down and ordered a few.

They arrived and I did my initial run through.

When I get a new cookbook I immediately go through it.

First, if is a book with few photos, I go searching for those.

Then I skim through looking at the titles of all the recipes.

And then if I have time I will read the ones that sounded good.

When I have time I sit down and read it from cover to cover, just as if it were any book, not just a cookbook.

The book I fell in love with this week is Baked. 

Baked is a bakeshop in Brooklyn that has a frontier theme…very odd, but I think it works for them.

There are soooo many things I want/need to make from this cookbook, it’s not even funny.

You will be seeing quite a few things in the coming months from this baby.

But, if you can’t wait, I suggest you just go buy it.

The first thing I decided to make from it were these Pumpkin Whoopie Pies.

Which I made into Pumpkin Whoopie Pies with Maple Cream Cheese Filling.

My what a mistake that was.

Who knew I could eat so many of these things in one sitting?

I added a little maple syrup to my cream cheese filling (yes, I realize I have been adding that a lot as of late).

Canadians are always allowed to add maple syrup to just about anything, remember that. 😀

I also considered making a cinnamon version of the frosting as well.

So many choices.

What is a girl to do?

I know…keep making them in different ways.

Though I feel my waistline might veto that.

Ah, what the heck, it’s Fall now, I can just wear bulky clothing, eh?

It’s a great day to order my cookbook.

Want More Pumpkin Recipes?

Pumpkin Creme Brûlée Tartlets with Chocolate Ginger Crust

White Chocolate-Pumpkin Topped Blondies

Pumpkin Pecan Pie Gingerbread Bars

Brown Butter Pumpkin Pie Layer Cake

Pumpkin Spice Mocha Latte Pie

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Ingredients

  • For the Pumpkin Whoopie Cookies:
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 TBSP cinnamon
  • 1 tsp ground ginger
  • ½ 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
  • For the Maple Syrup Cream Cheese Filling:
  • 3 cups powdered sugar
  • ½ cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 TBSP maple syrup
  • 1 tsp vanilla

Instructions

For the Pumpkin Whoopie Pie Cookies:

Preheat oven to 350F.

Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.

In a separate bowl, whisk to sugars and oil together.

Add the pumpkin puree and whisk to combine thoroughly.

Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.

Remove from the oven and let the cookies cool completely on the pan while you make the filling.

They will look more like mini cakes then cookies, so don’t panic about that.

For the Maple Cream Cheese Filling:

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps.

Add the cream cheese an beat until combined.

Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.

To assemble:

Turn half the cooled cookies upside down.

Pipe filling (about a TBSP) onto that half.

Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie.

Repeat until all the cookies are used.

Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Notes

Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

© Peabody

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Comments

  1. These look fabulous! What a great combination with the pumpkin and the maple cream cheese. I just looked at that cookbook online. I might have to add it to my collection as well!

    Reply

  2. I just finished making a pumpkin creation too! (Still waiting to blog about it). I must say I’m sad that summer is coming to an end, but I do love fall flavors!!! And I MUST buy this book!

    Reply

  3. You’ve come through for me for sure!! Our game night at Second Baptist Church, Kingwood is the first Friday of every month. This will be the perfect dish to bring!! Can’t wait till Friday. Praise the Lord our electricity is back on after being off for ten long days thanks to Ike. Jancd

    Reply

  5. I love cookbooks and can’t live without buying them! That book sounds interesting. Thanks for the hint…

    Your Whoopie Pies look gorgeous! What a scrumptious treat!

    Cheers,

    Rosa

    Reply

  9. sweet mother of mercy those are positively heavenly goodness on a plate. I must make them. Now. Going to the kitchen. Thank you for assistance in my unraveling diet.

    Reply

  11. I thought everyone read cookbooks this way 🙂
    By the way, living in an area where serious amounts of maple syrup are boiled to perfection, we (or maybe just me) refer to it as liquid gold!

    Reply

  14. Oh, these look absolutely incredible! I had to pay a $35.00 late fee at the library last year due to overdue cookbooks! I can’t resist looking at a new one!

    Reply

  17. I just made these… yum! The cakes are super moist. Maybe mine were even a bit underdone at 12 mins, but they were also bigger than they were supposed to be (I can never stick to a rounded tablespoon!). I was out of cream cheese so I made traditional whoopie pie frosting. Cook a “white sauce” of milk and flour, then cream regular sugar, butter, and vanilla with the cooled sauce. Fluffy!

    Reply

  19. Oh, we love pumpkin whoopie pies, but I’ve never added maple syrup to the cream cheese filling. Yum! (And I won’t even say how many cookbooks I have now…)

    Reply

  20. Oh, I’ve been horrible too. Our local bookstore just had a sale (20-40% off) and I blew a lot of my money on them! And I still only bought 3!
    Why, the license to add maple syrup to everything is not at all a bad thing 😉 I’ve yet to actually eat a whoopie pie, but I already know at first sight those are quite delicious!

    Reply

  22. These look yummy!!! And winter is better in bulky sweaters. And i just bought a new cook book too. They are sooooo addictive. And more so as I get older and have more time to cook/bake/eat/create/etc.

    Reply

  25. yum, yum! addition of maple syrup is perfect. i worked at baked for a while actually, not long after they opened. the owners are great guys, and their stuff is delish! gained like ten pounds while there on scraps.

    Reply

  28. I’m a late-night Amazon shopper, and cookbooks of course are my weakness. And the occasional great deal on a Le Creuset pot. And the odd DVD…. and these whoopie pies would have to be on my list of weaknesses too. They look amazing!

    Reply

  30. I’m getting such a warm fall feeling from those cute little Whoopie Pies! I can smell the cinnamon, taste the maple and see the pumpkins on the porch and spilling across the kitchen counter. I love the changing seasons and the new things that brings to the kitchen.

    Amazon is tricky that way but buying books would not be half as fun without them. Enjoy your new inspirations!

    Reply

  32. I have been in a pumpkin mood too! Baked is opening a location in Charleston…I know…I thought we were podunk town with new and cool stuff and while I am lamenting there is no Crate and Barrel here, I’ll take a Baked bakery anyday!!!

    Reply

  33. Whoopie! For whoopie cookies, at least like these and all your variations.
    Now, you were not recommending a new cookbook. I just know you were not recommending a new cookbook. There wasn’t a link there because I just know you were not recommending a new cookbook.
    Peabody would not do that to me. No, she’s really so kind and considerate . . .

    Oh dear what’s this on my screen . . . a-m-a-z-o-n . . . what is that . . .

    Reply

  35. Having been to Baked I can say that they are definitely worth seeking out! I am really excited about the book…but I don’t know, I think I might be MORE excited about what you make from the book!! Maple syrup is an awesome addition!

    Reply

  37. You know Peabody, you should put a warning at the top of this post that cookbook addicts should not read any further. I agree, Amazon is evil!
    Those pumpkin whoopie pies though are not and looks so delicious!

    Reply

  39. If it makes you feel any better, I made oatmeal cookies this weekend, and my husband and I polished off a whole batch in less than 24 hours! I’m a whoopie pie lover, and have wanted to make a pumpkin version. Delicious!

    Reply

  40. this is the recipe i was searching for. I needed to use some pumpkin i had. I ll try this recipe than 🙂 ha i don t visit amazon anymore since i always end up buying books too.

    Reply

  42. OMG I *love* this cookbook! I bought it the first day it came out on Amazon and read it cover-to-cover. I seriously am wanting to make everything in their book…….EVERYTHING. I am planning on making the root beer cake later this week.

    Oh, and get this! I had a question about one of the recipes and emailed Matt for the heck of it, not thinking I would get a reply anytime soon since I know they are promoting the book all over the US right now. He got back to me not even a day later with a very detailed answer!

    Reply

  44. The damn Amazon recommendations – how do they know!!! And then on top of that I read your post and have to order Baked — and then, of course, I have to order another book too – so I can make the 25.00 free shipping quota!! It never ends.

    Reply

  45. I was almost seduced into buying “Baked” this weekend too! Those Amazon people really know how to get ya. 🙂 So glad it’s autumn and I can bake with pumpkins again. Those whoopie pies look soooo good.

    Reply

  48. Oh god, Amazon.com can be a demon! Thanks to it, I’m endlessly tempted to buy new lenses for my camera, when I can hardly even afford a new tripod. At least your purchase can ultimately feed you- and those whoopie pies look incredible, by the way!

    Reply

  49. Hi – those look so cute and delicious! Even though its not Autumn in New Zealand (where I live) I’m sure they taste just as good in Spring. I just found your blog today and I love it! All the food looks so good and I love your little smiley faces.

    Reply

  50. You go Canadian girl. I love that twist!

    I am a fool for cookbooks too. Check out Jessicas Biscuit Books sometime. You always get free shipping and you get a free gift too! Okay now dont hate me.

    Reply

  53. I think…I think…I may have to veganize that recipe. The evil bastards of Amazon may have gotten you to buy the cookbook, but now you’re tempting others into the whole of endless baking… Too bad it isn’t cold enough for bulky clothing yet!!!

    Reply

  54. I love it when you get new cookbooks – we all benefit! And just in time for pumpkin craving season you post these gems. I need to make these now. (My waistline thanks you a bunch, too.)

    Reply

  59. No. Seriously. I know we’re sisters. Really. I don’t know how but we are.

    I’ve missed you, my buddy! Sorry I haven’t been around in awhile. It’s been a strange and busy time.

    These are so good. October is officially pumpkin month for me so you know I’m bookmarking anything and everything pumpkin!

    And wait … what’s that just around the corner … why … IT’S HOCKEY SEASON!!!!!!!! WOOOOOOOOOOOOOOOOOOOOOOOOHOOOOOOOOOOOOOO!

    Reply

  61. These little sods are tantalizing my tastebuds like you cannot believe. I shall have to break the darn diet for these…….. 🙁 they look delish. Thanx for the recipe….xxx

    Reply

  65. Enabler. Of course I had to go add that cookbook to my wish list and of course I then had to buy some things off of that wish list. Grrrrrrr….all your fault! 🙂

    Reply

  66. Ahhh – I really, REALLY want that cookbook! Birthday is on Sunday and I’ve hinted more than enough times to hubby about it!
    These look great!

    Reply

  67. I placed a self-imposed moratorium on buying cookbooks. Although, I have this one on my Christmas list. It’s good to see that people like it. I’m with you; this one-click shopping business gets a person in trouble Thanks for sharing.

    Reply

  69. I made these last night and they were so good. Not too sweet and the perfect size. I too was in the mood to make something pumpkiny and these definetly satisfied!

    Reply

  70. I just made these tasty little nuggets yesterday. Fantastic! I love all things pumpkin and the combo with cream cheese is a dream come true. Thanks for sharing!

    Reply

  71. i just got finished making these. they are soooo good, i can’t stop eating them!!! i definitely preferred your maple version, it cut the sickening sweetness of the filling. i also made a cinnamon version which was just as good. thanks for posting, if all of the Baked recipes are this good, i’m in trouble! 🙂

    Reply

  72. I saw this on the Martha Show and it looked wonderful!I think I will add this one to my Thanksgiving Day meal every year!!! Thanks!

    Reply

  73. I made these with whole wheat flour, since it was all I had on hand, and they turned out great! The color was a little darker, and I used slightly less than 3 cups. Then they’re whole wheat, so you can justify eating more!! 😉

    Reply

  75. I made these for a little Halloween party in my office yesterday, and everyone DEVOURED them. Three people asked me for the recipe, so I send them the link to your site. Fabulous cookies!

    Reply

  76. I made these last night and they were well worth the effort! Really moist and delicious.

    Since I didn’t have an ice cream scoop like the one indicated and the batter was a little soupy (even after refrigerating it for a bit), I just scooped it all into a freezer bag and piped out the cookies. During baking, they really don’t flatten or change in size, so how you pipe them is how they will come out of the oven. When I filled them, I also used the freezer bag trick, which worked perfectly.

    In the end, I had about 30 pies and a bit of leftover frosting for my next pumpkin adventure.

    Thanks so much for posting this recipe!! Hope my suggestions can help someone else–I’m sure these would be great to make with kids too.

    Reply

  77. oh yes, these have made me very popular…I made a double batch (@38) for a work pot luck, and they ALL GOT EATEN, people were bringing them home cause even thought they were too full, they didn’t want to miss out. I needed to cook them longer, and the “frosting” made ALOT, I think I’d scale back on the powered sugar next time to up the cream cheese flavor and decrease the sweetness a bit. I also used dark Vermont maple syrup, soooo yummy! I have another batch in the oven now.

    Reply

  78. I’m just now in the process of making these, and I notice the recipe says 2 *tablespoons* of cinnamon. Should it be 2 teaspoons instead? I think I’ll go with teaspoons and taste to see if it needs more.

    Your picture looks great. Thanks for the wonderful recipes.

    Reply

  80. Awesome! I made these for my family Thanksgiving get together, and have been informed, by my family, that I am not to show up to a family gathering without them. They even fought over the last one. Fortunately they were very easy to make, great recipe!

    Reply

  82. I finally made these after months (or has it only felt like months?) of procrastination. They are FANTASTIC. I had to bake mine longer in the oven because they came out a bit raw, and I ended up doing it at 400 F too but they were fantastic. The frosting is really what pulls it all together. Thanks for the great recipe! This will definitely be a seasonal keeper.

    Reply

  83. Hi! I’ve linked your post to my Pumpkin Whoopie Pies post. You’re welcome to join my cookbook giveaway.

    Baking is my Zen will be having a
    COOKBOOK GIVEAWAY
    from August 8 through August 14, 2010.
    http://bakingismyzen.blogspot.com/2010/08/cookbook-giveaway-by-baking-is-my-zen.html

    The giveaway will be the ‘not yet released’ cookbook,
    Baked Explorations: Classic American Desserts Reinvented
    By Matt Lewis and Renato Poliafito
    http://www.amazon.com/dp/1584798505/ref=tsm_1_fb_lk

    Carmen of Baking is my Zen

    Reply

  84. Just wanted to comment – I’ve made these twice and everyone thinks I’m a “master baker” 😀
    I’m really not, I give all the credit to you Peabody!!

    Thanks for all your awesomeness.

    Reply

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