Monday, October 21, 2013

hey, this recipe has pumpkin in it.

It's pumpkin season. I know this because every person I have ever met has posted about how many pumpkin muffins/lattes/soups/pies he or she has already had and it's not even November yet. As you may have guessed, I am not as big of a pumpkin fan as every else that I know. But I am a people pleaser, so I bake pumpkin things when people want pumpkin things.

I made this recipe for a "pumpkin potluck" my friend Leslie hosts every year. Last year I made Dorie Greenspan's "pumpkin stuffed with everything good" if you want a serious pumpkin fix (and accompanying post-pumpkin food coma), you could double up. Fair warning: both recipes are very rich but also very good.

While we're getting into the fall spirit, here are a few pumpkin jokes for your viewing pleasure (yep, it's that time of night):

Q: What does a pumpkin pie say after a big meal?
A: That was filling!

Q: What is a pumpkin's favorite sport?
A: Squash!

And my personal favorite...
Q: How do you mend a broken jack-o-lantern?
A: With a pumpkin patch!

I'll be here all week.

pumpkin whoopie pies with bourbon-maple-cream cheese filling and candied walnuts
adapted from Gourmet Live
makes 16

for the cookie-cakes:
1 1/2 c all-purpose flour
pumpkin cookie-cakes ready to be filled!
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 c packed light brown sugar
1/2 c vegetable oil
1 (15-oz) can pure pumpkin (not pie filling)
1 large egg
1 tsp vanilla extract
for the candied walnuts:
1 1/2 tbsp maple syrup
1 tbsp sugar
1/2 c pecans
for the filling:
6 oz cream cheese, softened
3/4 stick (6 tbsp) unsalted butter, softened
Pinch of salt
1 1/4 c confectioners' sugar
2 tbsp bourbon
2 tbsp pure maple syrup (preferably Grade B)


For cookie-cakes:
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or Silpats.
Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
Bake until springy to the touch, 15 to 18 minutes. Transfer cookie-cakes to rack to cool.
Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
Leave oven on.
For candied walnuts:
Line a small sheet pan with parchment paper.
Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.
Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
Cool completely on pan on a rack.
Coarsely chop candied walnuts.
For filling:
While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar, bourbon, and maple syrup, and mix on low speed until smooth.
Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour. 
Assemble whoopie pies:
Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
Gently press walnuts onto filling around middle of each whoopie pie to help them adhere to filling.

the finished product.

1 comment:

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