Description
These whoopie pies are moist, full of rich and warm spices, and the sweetness of the pumpkin is perfectly balanced out by the cream cheese frosting that has hints of bourbon—because, well, bourbon makes everything better.
Ingredients
- 1-½ cup Canned Pumpkin
- 1 cup Granulated Sugar
- 1 cup Firmly Packed Brown Sugar
- 1 cup Canola Oil
- 2 Large Eggs, Lightly Beaten
- 1 teaspoon Vanilla Extract
- 3 cups All-purpose Flour
- 2 Tablespoons Pumpkin Pie Spice
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- FOR THE BOURBON CREAM CHEESE FROSTING:
- ½ cups Butter, Softened
- 8 ounces, weight Cream Cheese, Softened
- 4 cups Confectioners’ Sugar, Sifted
- 2 teaspoons Vanilla Extract
- 2 teaspoons Bourbon
- FOR THE PECAN TOFFEE BITS:
- ½ cups Chopped Pecans
- ½ cups Toffee Bits
Preparation
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk pumpkin, granulated sugar, brown sugar, oil, egg and vanilla.
In a medium bowl, whisk flour, pumpkin pie spice, salt, baking powder and baking soda. Whisk flour mixture into pumpkin mixture.
Using a 1 1/2 tablespoon scoop, scoop dough and place at least 2 inches apart on prepared baking sheets.
Bake until puffed and edges are lightly browned, 10 to 12 minutes. Cool on pans for 10 minutes and transfer to wire racks to cool completely prior to frosting.
For the frosting:
Beat softened butter and cream cheese until well blended. Add powdered sugar (add one cup at a time until you get a sweetness you like) and vanilla. Beat until creamy. Add bourbon 1 teaspoon at a time until you get a flavor you are happy with.
Combine chopped pecans and toffee bits in a shallow bowl.
Spread frosting onto flat side of half the cookies. Place remaining cookies, flat side down on top of frosting.
Roll edges of whoopie pie in pecan toffee bit mixture.
