Easy Pumpkin Whoopie Pie Recipe with Caramel Frosting. YUM!!

Halloween

Whoopie Pies

July 25, 2014 Angry Baker Staff 2

Easy Pumpkin Whoopie Pie Recipe with Caramel Frosting. YUM!!

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Easy Pumpkin Whoopie Pie Recipe with Caramel Frosting. YUM!!

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It must be time to bake this Easy Pumpkin Whoopie Pie Recipe… why? well, I’m walking through the Grocery Store, and I notice they are starting to load up the aisles with Holiday food items. Makes it tough to get the cart through without causing some serious mishaps (honestly… I do feel REALLY bad about the Bread Rack and that stack of candy bags, and seriously, those cans of crunchy onion things that went down…totally not my fault. I swerved to avoid a senior in one of those ride-on shopping carts and down the tottery stack went).

Then I see the canned Pumpkin. Hmmm. Ok, it’s almost Halloween. Pumpkin that comes in a can is much easier to deal with than pumpkin that comes in a pumpkin.
And what would Halloween be without Pumpkins?

So I grabbed a few cans to make Pumpkin Whoopie Pies!

Whoopie Pies are a great Halloween Treat, they travel well… so they are good to take along to potlucks, or pack into school lunch boxes… and they are fancy enough for your Halloween Buffet.

And baking them makes your kitchen smell like fall….

Easy Pumpkin Whoopie Pie Recipe

Easy Pumpkin Whoopie Pie Recipe With Caramel Frosting

July 25, 2014

by Angry Baker Staff

Category Halloween Whoopie Pies

The "cookie" part of the whoopie pie is made with loads of pumpkin and spice, and tastes fantastic on its own. BUT! Sandwich two of the "cookies" with some of the sweet, smooth and fluffy caramel frosting... and oh wow... we've taken pumpkin somewhere new and wonderful.

Persons

Notes

I serve and store these in cupcake liners... makes it easier to move them around without getting sticky

Ingredients

Pumpkin Whoopie Pie Batter:

2 cups Dark Brown Sugar
1 cup Vegetable or Canola Oil
1 2/3 cup Canned Pumpkin Puree
2 Eggs
1 tsp Vanilla Extract
3 1/2 cups Unbleached Flour
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Ground Cinnamon
2 tsp Ground Ginger
2 tsp Ground Cloves

CARAMEL FROSTING:

1 cup Butter room temp
1/2 cup Caramel Topping for Ice Cream
2 tsp Vanilla
4 cup Powdered Sugar

Instructions

Preheat Oven to 350 degrees Fahrenheit
Line Baking sheets with Parchment Paper

Pumpkin Whoopie Pies:

In a large stand mixer, combine sugar and oil... beat until it looks like brown soup.
Add pumpkin puree.. beat to combine
Add eggs, one at a time, beat, scrape down, add Vanilla then beat to smooth.
In a large measuring cup, combine Flour, Baking Soda, Baking Powder, Cinnamon, Ginger, and Cloves.... whisk the dry ingredients together.
Slowly add the flour mixture to the pumpkin mixture (slowly... or it will fly back up at you and get up your nose...)
Beat until combined... don't forget to scrape the bottom of the bowl with a spatula to get some of the bottom bits that hide.
Will be sort of thick when it's ready.
Now
Using a small ice cream scoop... about 1 1/2 inches across.... scoop out the batter onto the parchment paper... I get about 12 on a cookie sheet... so a few inches apart.
Bake for 10 minutes.
Cool on a wire rack (just pull the parchment paper off of the cookie sheet and on to a cooling rack) until COMPLETELY COOL. Don't even think about frosting these babies warm.... you'll have a melty mess on your hands.

CARAMEL FILLING:

Put the room temperature butter into a mixing bowl. Using a stand mixer with a Whisk attachment, whip the butter until fluffy... add the powdered sugar a bit at a time. After adding about 2 cups, add the caramel.
Whip some more... add the rest of the powdered sugar and the vanilla.
If it is too stiff... add a few teaspoons of milk
If it is too loose... add a bit of powdered sugar

SOME ASSEMBLY REQUIRED:

Put the Caramel Filling into a piping bag with a large tip - if you have one- if you don't have one, you can use a spreading knife, it will be fine.
Take one Whoopie Cookie in your hand.... pipe on filling.... top with another Whoopie Cookie... squish down a bit.
Ta Dah!!
now repeat.