I swear these post pregnancy hormones have been throwing off my baking like crazy! But here we go again getting back in the swing of things. Now that it is fall and Mia is a bit older, I’m working on baking all the yummy fall treats! This recipe is from —- magazine, and these whoopie pies looked phenomenal.
Let’s talk about where I went wrong, I went wrong in several places it seems! First, my pumpkin tops and bottoms are so thick! They looked to be more cookiesque in the photos in the magazine. My only thought is I added too much of my rising agents which made my cookies too big. However big they might have been, they still tasted amazing! Additionally, my cream didn’t seem thick enough, it seemed slightly runnier than what I saw in the photos. For the cream, I think I should have spent longer whipping it and the texture might have gotten better. But HOLY CRAP was the flavor good. I really think its the addition of the syrup that knocks the filling out of the park.
Personally, I think even if you are a bit off on something in this recipe, the flavors are so good they will still taste great! Because the thing is, even though I obviously made some mistakes these pumpkin whoopie pies were so soft and full of flavor. If I were to do it again and adjust the issues I mentioned earlier I’m sure these would be event better and look more appetizing to a group.
If you do end up trying these pumpkin whoopie pies let me know how it goes! Did yours turn out more like a cookie? What do you think of that frosting flavor? Let me know in the comments below.
Be sure to check out the rest of our recipe reviews here: Recipe Reviews.
xoxo – Kayla
Pumpkin Whoopie Pies
- 2 Cups All-purpose Flour
- 1 tsp Baking soda
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 1 cup Vegetable Shortening Room Temperature
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 4 oz Cream cheese Room Temperature
- 2 tbsp Unsalted Butter Room Temperature
- 1 tsp Vanilla Extract
- 1/4 cup Maple Syrup
- 2 1/2 cups Confectioners' Sugar Sifted
- Place rack just above center and preheat to 350 degrees
- Line two baking sheets with parchment paper
- In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon and salt. Set aside
- Using a hand mixer, beat shortening and sugar on medium high until light and fluffy. Add egg and pumpkin puree. Mix completed and scrape down sides as needed. Reduce speed to low and add dry ingredients until just combined.
- Using a cookie scoop place cookie dough 2 inches apart on baking sheet.
- Bake 15-18 minutes until edges are golden brown
- Remove and cool on baking sheet for 5-10 minutes. Must completely cool before frosting.
- Using hand mixer beat cream cheese and unsalted butter on medium high until smooth and blended
- Add vanilla extract and maple syrup
- Reduce speed to low and gradually add powdered sugar.
- Spread frosting on half the cakes and top with remaining cakes. Refrigerate leftovers