Pumpkin Whoopie Pies

Two years ago, for Kelly's birthday, I order Pumpkin Whoopie Pies from Dean & Deluca.  I was out of town, teaching, and knew I wanted her to have a special treat, even if I couldn't bake.  Well, she raved how good they were, but, duh, I knew anything pumpkin would  win her over.  She froze a couple so when I did get there in November, for a quick visit, I got to taste one and agreed how good they were. I thought one day I'd make a Pumpkin Whoopie Pie recipe to replicate the ones from Dean & Deluca, but also I thought I'd be making them for Kelly so she could taste my version.

I finally decided, today I need to make them so other pumpkin lovers, as Kelly was, could enjoy this treat because that's what Thanksgiving is all about.  The holiday is just around the corner and this would make a great addition to the dessert table, especially for little ones to enjoy.  Also, I think it's a nice accompaniment to the Pecan Tassies if you're going for that small bite effect for dessert.  It certainly makes it easier to try everything!

Pumpkin Whoopie Pies

1/2 cup (1 stick) unsalted butter, softened
1 cup packed brown sugar
1 large egg
2 T unsulphured Molasses
1 2/3 cup Pumpkin puree (not pie filling)
2 tsp. Vanilla
1 T + 1 tsp. Pumpkin Pie Spice
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven 350F-degrees.  If you're using a baking sheet, line with parchment--I used the whoopie pan from Williams-Sonoma.
In the KitchenAid, using the paddle attachment, beat the butter, sugar and molasses together until fluffy.  Add the egg and beat again.  Next, add the pumpkin puree, vanilla and spices.  Mix until combined.  Don't worry if the batter looks curdled; that will all change with the addition of the dry ingredients.

  Finally, add the dry ingredients and mix on low speed until everything is incorporated.  Use a two-tablespoon scoop to measure out dough and place, either on parchment or use the whoopie pie pan.

Bake in preheated oven 15 minutes or until puffed and the tops spring back when touched.  Transfer to a rack to cool completely.  This recipe made 24 halves--enough for 12 Whoopie Pies.

White Chocolate/Cream Cheese Filling:
1 8oz. pkg. cream cheese
4 T (1/2 stick) unsalted butter, room temperature
2 oz white chocolate, melted
1 tsp. vanilla
3 cups confectioners' sugar, sifted
White Chocolate Jimmies

I used the KitchenAid with the paddle attachment, but you could use a medium bowl and a hand mixer. Beat the cream cheese and butter until fluffy.  Add the white chocolate and vanilla and beat well.  Add the confectioners' sugar, one cup at a time, and beat until filling is fluffy.  Use a small scoop, about a hefty tablespoon, and place the filling on one side of the cookie.  Put another cookie on top and press down slightly.  (I rolled the sides in White Chocolate Jimmies that I bought through King Arthur, but they're temporary out of them now.)

 I wish I had baked these sooner so Kelly could have sampled them, but I know she would have loved them and you will too. Enjoy!