Cake of the Week: Pumpkin and Peanut Butter Whoopie Pies

I’m pretty sure we can all agree that peanut butter is fabulous. And judging by the recent pictures from food bloggers, pumpkin is pretty popular too. But does anyone put them together? Nope. BUT I DO!

You’re probably a wee bit skeptical. Pumpkin and peanut butter together? Mollie you’ve lost us – that’s just weird. But don’t lose faith in me, I’d never steer you wrong! I promise, pumpkin and peanut butter is one of the best kept flavor-combo secrets ever!

In high school one of my friends’ mom made delicious pumpkin bread. And she would bring this pumpkin bread to the ski lodge (we were ski team friends) sliced and sandwiching a slathering of peanut butter. At lunch this magnanimous mother would bring out baggies of this richly decadent duo to share with her daughter’s friends. And so my love of pumpkin-peanut butter was born.

It makes sense – pumpkin is kind of sweet and spicy, while peanut butter is rich and almost salty. Like I said, a match made in heaven!

So when contemplating what October dessert to make, of course pumpkin came to mind. But what to do with it? I’ve made pies and cakes and cookies and bundts and brownie bars with this splendid squash. But whoopee pies? With peanut butter cream cheese frosting in the middle? WHOOPIE!

Photoman said that these little sandwiches of awesomeness are his favorite Mollie-dessert ever. Bold statement, and I’ll take it. And here he is making a cameo – aren’t the pictures great?

(Be warned, this recipe makes A LOT of whoopie pies!)

Pumpkin Whoopie Pies (from Brown Eyed Baker)

3 cups all-purpose flour


2 tablespoons cinnamon


1 teaspoon baking powder


1 teaspoon baking soda


1 teaspoon salt


1 teaspoon ground ginger


½ teaspoon ground nutmeg


1 cup granulated sugar


1 cup dark brown sugar


1 cup canola or vegetable oil


3 cups chilled pumpkin puree (canned pumpkin)


2 eggs


1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

Peanut Butter Cream Cheese Frosting

8 oz cream cheese

1 stick butter (1/4 cup)

1/2 cup smooth peanut butter

1 teaspoon vanilla

3 cups powdered sugar

milk or water as needed

1. Cream together wet ingredients.

2. Beat in powdered sugar.

3. Add milk as needed and beat until you reach the desired consistency.

Assembly:

Make sure your cakes are completely cool. Pipe frosting onto cakes and top with another cake of the same size and shape. Enjoy!