Serious Eats: Recipes

Cook the Book: Pumpkin Whoopie Pies

[Photographs: Robyn Lee]

Usually when I think about whoopie pies, my thought process isn't too complicated. I want to eat that. Preferably now. But making pumpkin whoopie pies for the first time, I started analyzing the white, fluffy innards.

Amish markets typically whip up a combination of powdered sugar, Crisco, vanilla, and eggs. Martha Stewart skips the Crisco and uses butter, throwing in some Marshmallow Fluff too. Some people take the shortcut, using just Marshmallow Fluff. But my favorite whoopie pie fillings are the ones with cream cheese.

Cream cheese frosting is a beautiful thing. Carrot cake, where would you be without it? Somewhere with no friends, that's for sure. This recipe from Baked by Matt Lewis and Renato Poliafito of the same-named bakery in Brooklyn, combines the cream cheese filling with super spiced pumpkin cakey-cookie nubs (those things need an official name). They get that great Autumny taste—packed with cloves, ginger, cinnamon, and three whole cups of pumpkin puree—and even a baking klutz like me had no problems making them.

As always with our Cook the Book feature, we have a copy of Baked to give away this week.

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