Fall Whoopie Pie Trio

left to right : pumpkin-doodle, mexican hot chocolate + bananas foster

I was recently asked to bake up some fall flavored whoopie pies for the wedding of one of The Husband’s former coworkers. With the wedding scheduled in late September, the mini whoopie pies on the dessert menu for the guests had to sing FALL!

We met to do a taste testing and pretty easily came up with this fabulous trio that covers all of my [and the bride + groom’s] favorites – chocolate, vanilla, sweet/salty and spice.

front to back : pumpkin-doodle, mexican hot chocolate, bananas foster

Whoopie pies aren’t intimidating to make and don’t require any special equipment. In fact, I have one of those ‘single use’ whoopie pie pans but I only use it for baking deep dish cookies. And if you don’t have cookie scoops, a tablespoon measure or even a dessert spoon + your fingers will work just fine for the batter scooping + dropping portions of the directions.

Hope you make these soon and enjoy. If you do, I’d love to know what your favorite whoopie combination is!

xo,

@

pumpkin-doodle. please note – the top + bottom look different because I only rolled the whoopie pie tops due to time + volume concerns. for personal baking or small orders, I roll both top + bottom halves.

The pumpkin spice is anything but predictable. Packed with spice and rolled in cinnamon sugar, this sweet whoopie pie lives up to its Pumpkin-doodle name.

Pumpkin-Doodle [paired with cream cheese frosting, below]

Prep : 20 minutes  Bake : 16-18 minutes  Yield : 34-36 mini whoopie pies // 24-26 regular whoopie pies

Ingredients

2 1/2 cups unbleached all-purpose flour

2 cups whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 TBSP cinnamon

1 TBSP ginger

1  tsp nutmeg

1 tsp allspice

1 tsp cloves

1 stick / 8 TBSP unsalted butter, room temperature, cut into 1″ cubes

2 cups granulated cane sugar

2 eggs, room temperature

2 tsp vanilla extract

3/4 cup pure pumpkin puree [canned – if using fresh, make sure to strain in order to remove excess liquid]

1 cup buttermilk [full-fat preferred], room temperature

For rolling whoopie pie ends : 1/2 cup granulated cane sugar mixed with 1 1/2 TBSP cinnamon

Directions

1. Preheat oven to 350 F.

2. In large bowl measure + whisk together dry ingredients [flour – spices]. Set aside.

3. In bowl of stand mixer, cream butter and sugar until the sugar is fully integrated into the butter.

4. Add eggs one at a time to butter mixture, then add vanilla. Cream on medium-high for 2-3 minutes until mixture is light and fluffy, stopping to scrape down sides with a spatula if necessary.

5. Add pumpkin puree, mixing on low until completely incorporated. It might look slightly curdled – do not panic. It isn’t!

6. Add about 1/3 of the flour mixture to the butter mixture, mixing on low-medium until just incorporated. Add 1/2 of buttermilk, mixing on low until just incorporated.

7. Repeat until the flour and buttermilk are added and combined.

8. Mix sugar + cinnamon for rolling in a small bowl.

9. Using a small (1 1/2″ diameter) or regular (2″ diameter) cookie scoop, drop a scoopful of the whoopie pie batter into the bowl of cinnamon sugar. Roll gently with your fingers, fork or chopsticks and place on lined cookie sheet about 2″ apart.

10. Bake for 14-16 minutes for minis or 16-18 minutes for regulars, rotating cookie sheets halfway through baking time.

11. Cool on cookie sheets for 5-10 minutes before removing to wire rack. Ensure whoopie pie halves are completely cool to touch before frosting and assembling the sandwiches.

Cream Cheese Frosting + Assembly

Prep : 5 minutes  Assembly : 20 minutes  Yield : Frosting for 40+ mini or 30+ regular whoopie pies

Ingredients

3 sticks unsalted butter, room temperature, cut into 1″ cubes

2 8 oz packages cream cheese, room temperature

1 cup confectioners’ sugar, sifted

2 tsp vanilla extract

Directions

1. Cream together butter and cream cheese in bowl of stand mixer until light and fluffy.

2. Add confectioners’ sugar in 2-3 additions, making sure to start mixing slowly then increasing speed to medium-high once sugar has been mixed in. Add vanilla extract.

3. With a pastry bag or a butter knife, spread about 1-1 1/2 TBSP frosting on the bottom half for a mini whoopie pie or 2 1/2-3 TBSP frosting for a regular whoopie pie. Top with another whoopie pie half. Eat and enjoy!

* Whoopies should keep in an airtight container at room temperature for 1-2 days, 4-5 if stored in the refrigerator.

mexican hot chocolate.

Don’t let the pops of red cayenne you can see in the Mexican Hot Chocolate whoopie pie scare you. The heat is low and really only warms your throat after you’ve chewed and swallowed. Anyways, the vanilla bean buttercream that this whoopie pie is paired with cools everything down with its sweetness!

Mexican Hot Chocolate [paired with vanilla bean buttercream frosting, below]

Prep : 20 minutes  Bake : 16-18 minutes  Yield : 34-36 mini whoopie pies // 24-26 regular whoopie pies

Ingredients

2 cups unbleached all-purpose flour

2 cups whole wheat flour

1/4 cup extra dark cocoa powder + 1/4 cup regular cocoa powder [can use 1/2 cup regular]

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 TBSP ground cayenne pepper

1 stick / 8 TBSP unsalted butter, room temperature, cut into 1″ cubes

2 cups granulated cane sugar

2 eggs, room temperature

2 tsp vanilla extract

1 cup buttermilk [full-fat preferred], room temperature

For rolling whoopie pie ends : 1/2 cup granulated cane sugar mixed with 1 tsp cocoa powder and 1 tsp ground cayenne pepper

Directions

1. Preheat oven to 350.

2. In large bowl measure + whisk together dry ingredients [flour – spices]. Set aside.

3. In bowl of stand mixer, cream butter and sugar until the sugar is fully integrated into the butter.

4. Add eggs one at a time to butter mixture, then add vanilla. Cream on medium-high for 2-3 minutes until mixture is light and fluffy, stopping to scrape down sides with a spatula if necessary.

5. Add about 1/3 of the flour mixture to the butter mixture, mixing on low-medium until just incorporated. Add 1/2 of buttermilk, mixing on low until just incorporated.

6. Repeat until the flour and buttermilk are added and combined.

7. Mix sugar + cocoa powder + ground cayenne pepper for rolling in a small bowl.

8. Using a small (1 1/2″ diameter) or regular (2″ diameter) cookie scoop, drop a scoopful of the whoopie pie batter into the bowl of cocoa-cayenne sugar. Roll gently with your fingers, fork or chopsticks and place on lined cookie sheet about 2″ apart.

9. Bake for 14-16 minutes for minis or 16-18 minutes for regulars, rotating cookie sheets halfway through baking time.

10. Cool on cookie sheets for 5-10 minutes before removing to wire rack. Ensure whoopie pie halves are completely cool to touch before frosting and assembling the sandwiches.

Vanilla Bean Buttercream Frosting + Assembly

Prep : 5 minutes  Assembly : 20 minutes  Yield : Frosting for 40+ mini or 30+ regular whoopie pies

Ingredients

4 sticks unsalted butter, room temperature, cut into 1″ cubes

2 cups confectioners’ sugar, sifted

2 tsp vanilla extract

3 vanilla beans, scraped

Directions

1. Cream butter and seeds of scraped vanilla beans in bowl of stand mixer until light and fluffy.

2. Add confectioners’ sugar in 2-3 additions, making sure to start mixing slowly then increasing speed to medium-high once sugar has been mixed in. Add vanilla extract.

3. With a pastry bag or a butter knife, spread about 1-1 1/2 TBSP frosting on the bottom half for a mini whoopie pie or 2 1/2-3 TBSP frosting for a regular whoopie pie. Top with another whoopie pie half. Eat and enjoy!

* Whoopies should keep in an airtight container at room temperature for 1-2 days, 4-5 if stored in the refrigerator.

bananas foster.

This one tends to be the favorite of the three [though I might just be speaking for myself here]. Perfect balance of salty + sweet.

Bananas Foster [paired with salted caramel buttercream frosting, below]

Prep : 20 minutes  Bake : 16-18 minutes  Yield : 34-36 mini whoopie pies // 24-26 regular whoopie pies

Ingredients

2 1/2 cups unbleached all-purpose flour

2 cups whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

3 TBSP cinnamon

3 TBSP ground ginger

1 stick / 8 TBSP unsalted butter, room temperature, cut into 1″ cubes

2 cups granulated cane sugar

2 eggs, room temperature

2 tsp vanilla extract

1 cup roasted banana, mashed, room temperature [from 3-4 medium-sized bananas]

1 cup buttermilk [full-fat preferred], room temperature

For topping whoopie pie halves : dehydrated bananas [like this. dried banana chips will burn.]

Directions

*For Roasted Bananas:

1. Set oven to broil . Place bananas, separated but still in their peels, on a baking sheet [lined if that’s important to you – it’s not necessary].

2. Broil for 15-20 minutes, until bananas peels are completely black.

3. Let bananas cool enough to be handled then peel, ensuring that the banana itself + the caramelized juices end up together in a medium bowl.

4. Once you’ve peeled all of the bananas, use a potato masher or a fork to mash the bananas to your desired consistency. [I personally like the puree a bit chunky, but you can even add the bananas to a food processor or blender to get the mixture completely smooth].

*For the Bananas Foster whoopie pies:

1. Preheat oven to 350.

2. In large bowl measure + whisk together dry ingredients [flour – spices]. Set aside.

3. In bowl of stand mixer, cream butter and sugar until the sugar is fully integrated into the butter.

4. Add eggs one at a time to butter mixture, then add vanilla. Cream on medium-high for 2-3 minutes until mixture is light and fluffy, stopping to scrape down sides with a spatula if necessary.

5. Incorporate banana puree into butter mixture until just combined.

6. Add about 1/3 of the flour mixture to the butter mixture, mixing on low-medium until just incorporated. Add 1/2 of buttermilk, mixing on low until just incorporated.

7. Repeat until the flour and buttermilk are added and combined.

8. Mix sugar + cinnamon for rolling in a small bowl.

9. Using a small (1 1/2″ diameter) or regular (2″ diameter) cookie scoop, drop a scoopful of the whoopie pie batter onto lined cookie sheet about 2″ apart. Top with a dehydrated banana slice, if using.

10. Bake for 14-16 minutes for minis or 16-18 minutes for regulars, rotating cookie sheets halfway through baking time.

11. Cool on cookie sheets for 5-10 minutes before removing to wire rack. Ensure whoopie pie halves are completely cool to touch before frosting and assembling the sandwiches.

Salted Caramel Buttercream Frosting + Assembly

Prep : 5 minutes  Assembly : 20 minutes  Yield : Frosting for 40+ mini or 30+ regular whoopie pies

Ingredients

4 sticks unsalted butter, room temperature, cut into 1″ cubes

2 cups confectioners’ sugar, sifted

2 tsp vanilla extract

1/4 cup salted caramel [I like Amy’s recipe from Fearless Homemaker]

Directions

1. Cream butter in bowl of stand mixer until light and fluffy.

2. Alternate adding salted caramel and confectioners’ sugar in 2-3 additions, making sure to start mixing slowly then increasing speed to medium-high once sugar has been mixed in. Add vanilla extract.

3. With a pastry bag or a butter knife, spread about 1-1 1/2 TBSP frosting on the bottom half for a mini whoopie pie or 2 1/2-3 TBSP frosting for a regular whoopie pie. Top with another whoopie pie half. Eat and enjoy!

* Whoopies should keep in an airtight container at room temperature for 1-2 days, 4-5 if stored in the refrigerator.

front to back : bananas foster, mexican hot chocolate, pumpkin-doodle

9 comments
    • I think they would’ve been your favorite. They were the groom’s #1 choice, with the banans foster a close second. Had I been baking these just for fun, I would’ve shared via twitter! I’ll make sure to tag you first if/when I make them again, Erin!

  1. Lauren said:

    This looks so good. I’ve been meaning to try out whoopie pies and you just gave me the best excuse!

  2. tennesseesugar said:

    I can not wait to make the pumpkin doodle ones! I heart fall flavors :)

    • me, too. I’m already over strawberries and I am excited for all the spice-full flavors fall brings.

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