Monday, September 24, 2012

Spice Cookie Dough Stuffed Pumpkin Whoopie Pies


I'm not sure what it is about fall that makes me want to bake up batches of whoopie pies, but it happens every year without fail. Maybe it's because I prefer them with plenty of cinnamon and spice. Or maybe because it's my favorite portable breakfast with a hot cup of coffee on a cool morning.

The shells for this pumpkin version are perfectly cakey and soft, and the whipped cream cheese filling is absolutely cloud-like.  But I didn't stop there.


A little extra spice and a lot more texture, please.  And a smidgen of chocolate too.

Yes, I stuffed them with spiced chocolate chip cookie dough.

It's an absolutely dreamy bite. The cream cheese filling balances the sharp molasses note in the cookie dough.  And there's the occasional firm bite of a chocolate chip that offers that authentic cookie dough experience.

Make 'em.

Do it!




One more thing - you can check out my little feature over at Food Network UK HERE.
xo

Spice Cookie Dough Stuffed Pumpkin Whoopie Pies

Adapted recipe from Two Fat Cats Bakery 

Yield: about 20 pies                                                                                         [click for printable recipe]                                                             
Pumpkin pie shells:                                                                                                        
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
½ cup vegetable oil
3 large eggs
1 ¼ cups cooked and mashed pumpkin or canned mashed pumpkin
 ½ cup milk
Nonstick vegetable oil spray
  1. Sift first 5 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin.  Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.  Transfer to a piping bag with the end snipped or fitted with a large round piping tip.
  2. Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray.  Pipe batter onto baking sheets (about 3 tbsp. per cake) spacing apart. Let stand 10 minutes.
  3. Bake for 10 minutes.  Rotate pans and bake for another 10 minutes. Cool cakes completely on baking sheets on rack. Using spatula, remove cakes from parchment.
  4. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.  Keep stored in an air-tight container until ready for assembly.

 Spice chocolate chip cookie dough:
¼ cup unsalted butter room temperature
¼ cup molasses (not black strap – look for golden or sorghum molasses)
¼ cup light brown sugar
1 tsp vanilla
1 ¼ cups all-purpose flour
½ tsp ground cinnamon
¼ tsp allspice
¼ tsp salt
½ cup mini chocolate chips
  1. In a large bowl beat butter, molasses and brown sugar together until well combined.  Add in vanilla and mix well.
  2. Add flour, spices and salt and mix on low speed until well incorporated.  Add chocolate chips and mix on low speed (or by hand) until chips are evenly dispersed in batter.
  3. Roll the dough between two sheets of parchment or wax paper.  Transfer to freezer and chill until firm.  Cut cookie dough into small square pieces using a chef’s knife.   Work quickly, as the dough can become sticky as it defrosts. Transfer cookie chunks to a bowl and store in the freezer while you make the whipped filling.

Whipped cream cheese filling:
1 ½ cups heavy whipping cream
½ cup granulated sugar
1 8oz. box cream cheese, room temperature
1 tsp. vanilla
  1. Beat heavy whipping cream in a large bowl on high speed with an electric mixer.  When mixture thickens, gradually add in ½ cup sugar.  Beat until stiff peaks form.
  2. Add in room temperature cream cheese 1 oz. at a time.  Beat in vanilla. Mixture should be thick and fluffy.  Remove bowl of cookie dough pieces from the freezer and fold half into the whipped cream cheese filling.
Assembly:
  1. Spoon filling onto the flat side of 1 cake. Top with another cake.  Press spice cookie dough into the sides of the filled pies.  Keep pies in an air-tight container in the refrigerator. Bring to room temperature before serving.

46 comments:

Katrina @ Warm Vanilla Sugar said...

These look unreal!

Rosa's Yummy Yums said...

So pretty and tempting! What a great idea.

Cheers,

Rosa

Blog is the New Black said...

Three letters: OMG.

Tip Top Shape said...

These are absolutely adorable!!!!!

cookies and cups said...

Oh wow..you have described the perfect food!

Kim Garceau said...

These whoopie pies are absolutely stunning!!!!!

Lauren at Keep It Sweet said...

I've never been a huge fan of whoopie pies..... but oh wow does this change things!

Cookbook Queen said...

These sound amazing and look absolutely gorgeous. I LOVE all things spice cake.

Parsley Sage said...

Whoopeee! These are so yummy looking :) Yet another fantabulous pumpkin recipe for me to bookmark!

Likita said...

You are full of yummie ideas

Matthew Green said...

My desserts for the past month have been taken from your site, thank you so much, I love them!

vanillasugarblog said...

good god woman
insanely perfect!

ThisGirlBlogs said...

They look so yummy! :)

The BearFoot Baker said...

This sounds like the perfect breakfast to me! Yum!!

Armande's kralen said...

O these are so pretty! I had never heard of whoopie cookies before. ;-)

Michelle said...

even just the idea of a spice cookie dough makes me drool. wrapped in pumpkin? heaven.

Averie @ Averie Cooks said...

Every single thing about this is awesome - from the pumpkin cookies to the filling to the cookie dough. Love the little chunks just lining the sides, waiting to be nibbled off :)

Amber Nicole said...

These look fabulous :) Fall just began, and today is my birthday, so what a wonderful recipe to make! Thank you for sharing!

SprinkleBakes said...

Happy Birthday Amber Nicole!

Erin @ The Spiffy Cookie said...

Spiced cookie dough inside of a pumpkin whoopie pie? Love!

Annie @ Annie's City Kitchen said...

In my opinion, Whoopie Pies are sorta the best of everything. Dare I say, better than cupcakes? And these look totally amazing.

Christina Marie said...

Umm what?! This looks unreal and completely delicious. So excited for fall!

Come check out the Food & Wine Magazine Giveaway I'm having.
http://www.becauseofmadalene.com/2012/09/food-and-wine-magazine-giveaway.html

Christina

Melissa @ Best Friends For Frosting said...

These have been freshly pinned to my Autumn Pinterest Board. Bravo! PS. Love the giveaway alert. Cheers to a gorgeous Autumn! XO

Erin @ Dinners, Dishes, and Desserts said...

I have been wanting to make whoopie pies lately too, must be in the air. I LOVE this version - that cookie dough sounds wonderful!

Jen @ Jens Favorite Cookies said...

Whoopie pies for breakfast... we might be long lost sisters. This looks so wonderful! I love the idea of spiced chocolate chip cookies.

Anonymous said...

These I just gotta make cause my hubby loves whoopie pies and these would really be a special treat being he loves pumpkin as well.
Thank U
ColleenB.

Casey's Sweet Creations said...

oOo I will be making these for sure! Thank you for the whipped cream cheese frosting recipe I have been looking for a GOOD simple one!

Vicki Bensinger said...

I love pumpkin whoppie pies but these really look delicious with that little extra bit of spice!

Brianna B | Observant Nomad said...

WOW! When I saw these, my jaw dropped - can't wait to make these this weekend.

Lora said...

Yes. Why stop there? Spiced chocolate chip cookie dough sounds like heaven. Wow.

Elizabeth@ Food Ramblings said...

this recipe is my version of heaven!

Jennifer said...

This combines all of my favorite fall foods. Thank you so much for posting! p.s. love your book : )

Julia said...

What a great recipe for the pumpkin season this year!

Becca said...

I really need to get on the whoopie pie train. I've never even tasted a whoopee pie before. But I love the promise of crunch in the outer edges of the whoopie pie :) They look so cute and scrumptious!

Thyme (Sarah) said...

I remember last fall, as we were driving all over New England, we stopped at a bakery and I bought my first "whoopie pie". It was a pumpkin spice one. It was so delicious and so much better than I could have imagined. Yours look "over the top" good. If we did have coffee and a beautiful chat together, I would be eyeing your purse for potential "whoopie pie" surprises!! Ha!

Heather@themommyhood.com said...

In a word: Yum. And your Food Network UK interview is so great! Contests!

Hayley @ The Domestic Rebel said...

Gorgeous!

Renee said...

These look absolutely delightful! I can't wait to taste and share them

jennifer said...

Looks yummy... can you use this spice cookie dough recipe to make baked spice cookies? I love trying new spice cookie recipes. :)

Sue said...

I have never made whoopie pies (gasp!), and I think these would be a wonderful initiation into the whoopie world:)

ricardo said...

looks good this dish delicious anxious to prepare

Bellenza Wedding Bistro said...

Perfect fall bridal shower goodies!!!

Amber Nicole said...

Making these right now and absolutely cannot wait to try one :)

Amber Nicole said...

Yep. They were amazing--such a hit with friends, too! Another great recipe from Sprinkle Bakes :) Thanks for sharing!

Anonymous said...

I have always been amused to be here....simply an awesome post..

Lili said...

Whoppie pies are a Maine staple, and oh Lordy I have never seen them done this good before!! xoxo ~Lili

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