Pumpkin whoopie pies with brown butter cream cheese filling; do I have your attention yet? This weekend, we were invited to a Cajun cookout and I’d offered to bring dessert. Yes, I know; pumpkin whoopie pies aren’t exactly Cajun-inspired but these bad boys are delicious so does it really matter if they fit the theme? Anyway, this place was by far the most unique home I’ve visited in the area. Built into a hill, most of the walls are made of stones (one stone in the kitchen even has a fossil embedded onto it) and its rounded windows and doors make the house look like it was plucked out of the Shire in the best way possible. The couple who own the home are also super unique and interesting themselves. They are members of the Foghorn Stringband, which is “a blend of high-spirited Appalachian dance music tying in sounds of traditional mountain fiddle tunes” (mucho gracias for that description, Wikipedia). They’ve been touring for over a decade and are incredibly impressive. But enough fangirling. Let’s bring it back to what you actually came for: pumpkin whoopie pies and the amazing brown butter cream cheese frosting that fill them. Imagine if you will two soft-baked uber fluffy pumpkin cake mounds, sandwiched together with a creamy sweet filling. Yes, these fuckers are what fall-dreams are made of. I found this recipe on Food Duchess and it is literally everything I love about pumpkin season and then some.
Scroll below to find this Pumpkin Whoopie Pies with Brown Butter Cream Cheese Filling recipe. I also included a video of the Foghorn Stringband for your viewing pleasure because they’re awesome. Enjoy and don’t forget to subscribe! 🙂
Here’s what you’ll need:
For the pumpkin whoopie pies:
- 2 cups dark brown sugar
- 1 cup vegetable oil
- 1 ½ cups pumpkin puree
- 1 tsp. pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tbsp. cinnamon
- 1 ½ tsp. all spice
- 1 tsp. ground ginger
- ½ tsp. nutmeg
For the brown butter cream cheese filling:
- ½ cup unsalted butter
- ½ cup cream cheese, at room temperature
- 2 ½ cups powdered sugar
- 1 tbsp. heavy cream
- ½ tsp. pure vanilla extract
Here’s what you’ll do:
For the whoopie pies:
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a large mixing bowl, add vegetable oil and brown sugar. Using an electric mixe, beat until well combined. Add pumpkin puree and vanilla, and beat until smooth. Add eggs and beat until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice until smooth.
- Add dry ingredients to the wet ingredients. With an electric mixer, mix the dry ingredients into the wet. Mix only until everything is combined, DO NOT overmix.
- Using a small cookie scoop (1oz), scoop little mounds of batter onto the prepared baking sheet, ensuring there is about 2” of space between each.
- Place baking sheet in the oven and bake for 11 minutes. Allow to cool completely before filling.
- Before filling, try and match cookies together in “perfect pairs”. Using a piping bag, cover one cookie with the filling, then sandwich the other half on top. Refrigerate for 2 hours.
- Serve and enjoy!
For the brown butter cream cheese filling:
- In a small sauce pan over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. Remove from heat and let cool. When ready, the butter should have the texture of softened butter.
- In a medium mixing bowl, add cream cheese and soft brown butter. Beat together with an electric mixer until smooth. Add powdered sugar, in batches, and beat until smooth. Add vanilla and heavy cream, and beat until creamy and smooth.
If you like this recipe, follow me on Instagram @cashmereandcocktailsblog and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Also, subscribe to the blog and never miss out on the action!
Check out the original recipe at The Food Duchess by clicking HERE 🙂
