16 October 2010

Whoop! Whoop!-ie Pies.

Pumpkin + cream cheese = heaven.  Am I right or am I right?

I think my first exposure to this flavor perfection came when I was in high school, and worked as a shampoo girl at my aunt's salon that was in the same shopping center as the Amish market.  It was during this time that I grew to both love and hate the Amish. 

Pumpkin cream cheese rolls and soft pretzels contributed to the love part.

The cheating on the whole "no electricity" thing + the no buttons thing + the bad haircuts thing + the Nike shoes combined with awful smocks thing contributed to the hate part.  Hell, those same "Amish" are probably reading this on their iphones right now.  Cheaters!

Where was I?

Oh yeah, pumpkin and cream cheese.  The only thing that is better is a cute dog on a couch.

Yeah, dog, I mean you.  (Mitch also reads the blog on his iphone.)

But without further ado, I bring you a birthday treat, the pumpkin and cream cheese whoopie pie.

I know you're dying to have it, so here's the recipe.

Pumpkin Whoopie Pies (adapted from this recipe)

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract


PREHEAT oven to 350°F. Lightly grease or line four baking sheets with parchment paper.

COMBINE flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.


8 ounces cream cheese, at room temperature
4 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon milk

BEAT cream cheese, butter, milk, and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. 


  1. Oh. My. Word. I want these in me RIGHT NOW!! I think I will make them this week... because one of my co-workers wants to have a "pumpkin bake-off". I think these might help me be quite a contender!! Thanks, Peep! I hope I can make them as well as you... :)

  2. Mmmmm, Pumpkin Whoopie Pie, I want you inside me. Ha ha ha. I mean, hey what's up?

    I think if you're going to participate in a pumpkin bake-off, you should either make these or the pumpkin cupcakes I made last year. (Those had walnuts, which pretty much made them f'ing amazing.) These might be fun just for looks, though.

    I also found a recipe recently for pumpkin and white chocolate cookies. I can send it to you if you'd like.

    Hope you're having a wonderful weekend! xoxo

  3. I happen to have used a simialer recipe just last weekend! I'm not a cream cheese fan though, so I used a maple buttercream as the filling. HEAVEN.

  4. Ooh! That sounds delicious, too. What recipe do you use for maple buttercream?

  5. Just a basic butter, powdered sugar, milk & vanilla-ony I substituted maple flavor for the vanilla. Truly amazing!



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