Pumpkin Whoopie Pies and Praying for Colorado...

I'm sure most of you have heard about the recent floods in Colorado, its been a trying time for many people and business'. I've never thought that our state would be a victim of flood damage, but I have been proven wrong. Its been very scary not knowing if our area was next, luckily we are all fine...truly blessed. Please visit HERE to donate to those affected by the floods, any amount will help.

Last weeks dreary weather definitely put me in the mood for fall treats. I got to break out the boots and sweaters a couple times and it was really nice. But this week the sun is back shining, the sky is as blue as the ocean is deep, and its hot again...too hot! But that's not stopping me from making the first treats of  long awaited fall. I'm welcoming fall weather with Pumpkin Whoopie Pies! I love a good Whoopie Pie, soft cake that stands tall and stuffed with fluffy filling.

We made these at my first pastry job and they were always so finicky, they would run all over the pan or were on the drier side. They were more of a pain than a pleasure to make. I adapted this recipe from MARTHA and I'm extremely happy with the results. 

The last time I was at Williams Sonoma I noticed they had a pan specifically for Whoopie Pies, almost thought about getting it and glad I didn't. This batch came out perfect! I didn't even use a stand mixer, all was made in a bowl. The key to this recipe is keeping the pumpkin cold, helps keep the batter from running all over your pan.

What's your take on Whoopie Pies?

Pumpkin Whoopie Pies

makes about 17 pies

3 Cups All Purpose Flour

1 teaspoon Sea Salt

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2 Tablespoons Cinnamon

1 Tablespoons Ground Ginger

1 Tablespoon Ground Clove

2 Cups Dark Brown Sugar, packed firm

1 Cup Coconut Oil

2 Eggs

1 teaspoon Vanilla 

3 Cups Canned Pumpkin, Chilled

Preheat oven to 350ºF

Combine brown sugar and oil together, until lumps disappear. Add egg and vanilla. Add pumpkin. 

Sift all dry ingredients together.

Add dry to wet.

Using an ice scream scoop, portion onto a parchment lined baking sheet.

Bake for 8-10 minutes until cake bounces back when slightly touched. 

Let cool.

Fill with Cream Cheese Frosting, recipe HERE