Every year pumpkin season starts for me on September 27 when, to commemorate her birthday, my mom gets out the Libby’s and puts together two pumpkin pies to share. My sister’s family came to celebrate this weekend, so I hunted down my pumpkin whoopie pie recipe to make for our get together. I changed up the original recipe from Baked: New Frontiers in Baking a bit with some bourbon, olive oil, allspice and extra cinnamon. The result was a less vanillan, more splendorous barrel spice pumpkin cake, sandwiching the lustrous cinnamon cream cheese sweetness. Looking forward to pie with Mom on Tuesday. Happy Fall!
Bourbon Spice Pumpkin Whoopie Pie Recipe (12 big ones or 24 lil’ ones)
Tops and Bottoms: 3 c all purpose flour / 1 t kosher salt / 1 t baking powder / 1 t baking soda / 2 T cinnamon / 1 T allspice / 1 T cloves / 2 c dark brown sugar / 1 c olive oil / 3 c chilled pumpkin purée / 2 large eggs / 1 t bourbon
Preheat oven to 350°F. Line two baking sheets with parchment paper – important!
1. In a large bowl, sift the flour, salt, baking powder, baking soda, and spices together and set aside. 2. In a separate bowl, whisk the brown sugar and oil together until combined. 3. Add the pumpkin and combine thoroughly. 4. Add the eggs and bourbon until combined. 5. Sprinkle the flour mixture over the pumpkin mixture and whisk until combined.
Drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes. Remove from the oven and let the cookies cool completely on the pan while you whip up the middle.
Middle: 3 c confectioners sugar / 2 t cinnamon / 1/2 c unsalted butter, softened / 8 oz cream cheese, softened / 1 t bourbon
1. Sift the confectioners sugar and cinnamon in a bowl. 2. In separate bowl, beat the butter until it’s completely smooth. 3. Add the cream cheese and beat until combined. 4. Add the confectioners sugar/cinnamon and bourbon and beat until smooth.
Assemble & Devour. Suggested beverage pairings: milk, Booker’s or Basil Hayden’s.