NEWS ALERT!: I fear this might be my very last pumpkin recipe post of the season. I know, it’s devastating. Where did this fall go?? Is Thanksgiving actually this week?? And furthermore, why is it so freaking cold out?? While I want to agree with those who say “But there is no end to pumpkin season, Sues!” I also want to keep my pumpkin-time special. I can’t miss it if it won’t go away. I can’t get excited for it, if it’s always in my kitchen. And I can’t get super, uncontrollably happy for September if I don’t have pumpkin to look forward to. So there.
That said, I’ll certainly be gouging myself on pumpkin pie and pumpkin cheesecake this Thanksgiving. And probably sneaking in some pumpkin straight through Christmas. But my pumpkin recipe creation will be put on hold until next year. So onto my last pumpkin experiment of the year. I’ve been DYING to make pumpkin whoopie pies since last year and I knew I couldn’t let this pumpkin season pass without giving in. I researched tons of recipes, but decided Steamy Kitchen’s were the prettiest and that they must be baked in my kitchen!
Pumpkin Whoopie Pies (makes about 20 sandwiches):
• 3 C all-purpose flour
• 2 t ground cinnamon
• 1 t ground nutmeg
• 1 t baking powder
• 1 t baking soda
• 1 t salt
• 1 C butter (2 sticks), softened
• 2 C brown sugar, packed
• 1 can (15 oz.) solid pack pumpkin puree (1 3/4 C)
• 2 eggs
• 1/2 t vanilla extract
• 1/2 C walnuts, coarsely chopped and toasted
• Filling (see recipe below)
For the filling:
• 3/4 C butter (1 1/2 sticks)
• 2 oz. cream cheese, softened
• 1 C powdered sugar
• 1 jar (7.5 oz.) marshmallow cream
I have a strange aversion to Fluff. It’s not that I don’t like it. There’s just something about buying it that makes me feel like a 6-year-old who won’t eat her peanut butter sandwich if she can’t have Fluff on it (what? I never did this). It’s kind of like my shortening aversion, I guess. I just do not like using it in my baking. So, I was pretty happy to find this Tiny Trapeze Marshmallow Creme at Whole Foods. I believe Whole Foods actually owns Tiny Trapeze.
OK, let’s get started making whoopie… pies that is.
In a large bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
In your mixer, beat together the butter and brown sugar on a medium-high speed until creamy. Add the pumpkin puree in and beat until combined.
Add eggs and vanilla and beat until light and fluffy. Then gradually add in the flour and beat until well-blended.
Also coming in handy was my new Le Creuset Spatula Spoon that the company so graciously sent me (more on this soon… AND a very special Le Creuset giveaway. Squee!!).
Now, using a large cookie scoop (about 2 inches diameter), scoop batter onto a cookie tray lined with parchment paper, a couple inches apart. Slightly flatten cookies with back of scoop. Press half of the toasted walnuts onto half of the cookies.
I totally messed up here and put the toasted almonds onto ALL the cookies. But you know what? There are much worse things that could happen in this world!! And the world did not end. And I’m not even sure this was so much a bad thing at all
Put them in the oven at 350 degrees for about 16-18 minutes (until the cookies spring back when lightly pressed). I did mine in two different batches and recommend doing this too (I usually make cookies this way since I’m a HORRIBLE cookie maker and never know how big/small to make them until after the first batch. And then I adjust. Some day I will be able to visualize. I hope).
Cool cookies completely on cooling rack.
Now, onto the filling! You’ll probably have to clean your mixer out because you’ll be doing some more beating.
Beat together butter, cream cheese, powdered sugar, and marshmallow cream on medium-high speed, until well blended.
Scoop some filling onto the non-walnut side of one of your pumpkin cookies and then top with another cookie. Press down a little so the filling spreads to the edge of the sandwich.
You’ll want to individually wrap your whoopie pies in plastic wrap and keep in the fridge for about an hour before indulging. I know. It’s tough to wait. That’s why I recommend making these before you make dinner and… And then, by the time you make dinner and eat it, these will be all nice and ready for you
And I’m totally thrilled I finally made these as my last pumpkin treat of the fall. Can I admit something to you guys? Don’t laugh at me, but I totally thought making whoopie pies would be more complicated. I never totally realized they’re essentially two cookies with a cream filling.
Eating these was like biting into a pumpkin cloud with a sweet and creamy filling. Another confession? I don’t enjoy whipped cream. But marshmallow cream? That is a whole different story. The whoopie pies were sweet but not overly so and the cookies were so fluffy and packed with pumpkin flavor. Oh, and the walnuts were the perfect touch with their little salty crunch.
If you make one last pumpkin treat this fall, too, let it be these. Although after eating just one, you’ll probably find yourself craving more and more pumpkin. This could be a problem.
Farewell my sweet pumpkin puree. You will be missed dearly and I’ll be counting down the days until I can meet up with you again. Until then, you’ll be in my dreams. OK, and on my Thanksgiving dinner table.
If you’re not quite done with all things pumpkin yet, we have tons more pumpkin recipes for you to try out. Here are all the pumpkin recipes posted on We are not Martha in the past:
Pumpkin Cinnamon Buns
Cranberry Pumpkin Granola
Pumpkin Pie Martini
Pumpin Quinoa Parfait
Pumpkin Chicken Tacos
Molasses Ginger Cookies with Sweet Pumpkin Dip
Pumpkin Pasta with Chicken Sausage and Spinach
Chicken Potpie in a Pumpkin
Pumpkin Pie Bars
Pumpkin Chocolate Chip Squares
I’ll miss pumpkin, but I’m also excited to move on to all things peppermint, gingerbread, eggnog, cranberry, and sugar cookie. In fact, as we speak, I’m sipping on a steaming hot cup of Sugar Cookie Sleigh Ride Tea:
It’s totally putting me in the holiday spirit! As is the freezing cold weather, turkey talk, and holiday beer (just got a Pecan Pie Porter from Clown Shoes today!). Now, we only need some snow. Seriously though, I love snow. Old Man Winter? Bring. It. On.
What’s your favorite flavor of the holidays?