I was doing so good…

I was doing so good. Really I was. I hadn’t even clicked on Amazon.com for awhile. And then like a fool I went on, and even more foolish, I looked at my recommendations.
The evil geniuses at Amazon once again pulled me into the black hole that is the myriad of cookbooks I didn’t know I needed…but of course now need. I broke down and ordered a few (bastards). They arrived and I did my initial run through. When I get a new cookbook I immediately go through it. First, if is a book with few photos, I go searching for those. Then I skim through looking at the titles of all the recipes. Then if I have time I will read the ones that sounded good. And when I have time I sit down and read it from cover to cover, just as if it were any book, not just a cookbook.
The book I fell in love with this week is Baked. Baked is a bakeshop in Brooklyn that has a frontier theme…very odd, but I think it works for them. There are soooo many things I want/need to make from this cookbook, it’s not even funny. You will be seeing quite a few things in the coming months from this baby. But, if you can’t wait, I suggest you just go buy it.
The first thing I decided to make from it were these Pumpkin Whoopie Pies. My what a mistake that was. Who knew I could eat so many of these things in one sitting?
I added a little maple syrup to my cream cheese filling (yes, I realize I have been adding that a lot as of late…Canadians are always allowed to add maple syrup, just remember that). I also considered making a cinnamon version of the frosting as well. So many choices. What is a girl to do? I know…keep making them in different ways. Though I feel my waistline might veto that. Ah, what the heck, it’s Fall now, I can just wear bulky clothing, eh?

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Pumpkin Whoopie Cookies

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.
Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.

Maple Syrup Cream Cheese Filling

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.

To assemble:
Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.

Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Comments

  1. I will be making these this weekend. Yum!

  2. Those look smashing. I’ve got to try them as soon as possible.

  3. I think…I think…I may have to veganize that recipe. The evil bastards of Amazon may have gotten you to buy the cookbook, but now you’re tempting others into the whole of endless baking… Too bad it isn’t cold enough for bulky clothing yet!!!

  4. I love it when you get new cookbooks – we all benefit! And just in time for pumpkin craving season you post these gems. I need to make these now. (My waistline thanks you a bunch, too.)

  5. Wow. Those look fantastic!

  6. Those look and sound amazing!

    I nominated you for the E is for excellent blog award on my blog, by the way!

  7. I know exactly what you mean about those folks over at Amazon, and you just added fuel to the fire!

  8. OOOhhh these are a must do. I made gingerbread whoopies years back…pumpkin? hmmm….starry eyed!

  9. No. Seriously. I know we’re sisters. Really. I don’t know how but we are.

    I’ve missed you, my buddy! Sorry I haven’t been around in awhile. It’s been a strange and busy time.

    These are so good. October is officially pumpkin month for me so you know I’m bookmarking anything and everything pumpkin!

    And wait … what’s that just around the corner … why … IT’S HOCKEY SEASON!!!!!!!! WOOOOOOOOOOOOOOOOOOOOOOOOHOOOOOOOOOOOOOO!

  10. About how many does the recipe make? They look DELISH!

  11. These little sods are tantalizing my tastebuds like you cannot believe. I shall have to break the darn diet for these…….. :( they look delish. Thanx for the recipe….xxx

  12. Yep, another one bookmarked. I can’t wait to try this one. :)

  13. I have that same problem with Amazon… they make recommendations, and I find it so hard to resist! those whoopie pies look irresistable!

  14. Damn Amazon for always knowing what I want/don’t need!

    Wow, if this is just one of those recipes, I can’t wait to see more.

  15. Enabler. Of course I had to go add that cookbook to my wish list and of course I then had to buy some things off of that wish list. Grrrrrrr….all your fault! :)

  16. Ahhh – I really, REALLY want that cookbook! Birthday is on Sunday and I’ve hinted more than enough times to hubby about it!
    These look great!

  17. I placed a self-imposed moratorium on buying cookbooks. Although, I have this one on my Christmas list. It’s good to see that people like it. I’m with you; this one-click shopping business gets a person in trouble Thanks for sharing.

  18. Can I make this recipe as a layer cake? It seems sooo good that I want to make it as a cake for a friend?!

  19. I made these last night and they were so good. Not too sweet and the perfect size. I too was in the mood to make something pumpkiny and these definetly satisfied!

  20. I just made these tasty little nuggets yesterday. Fantastic! I love all things pumpkin and the combo with cream cheese is a dream come true. Thanks for sharing!

  21. i just got finished making these. they are soooo good, i can’t stop eating them!!! i definitely preferred your maple version, it cut the sickening sweetness of the filling. i also made a cinnamon version which was just as good. thanks for posting, if all of the Baked recipes are this good, i’m in trouble! :)

  22. G.Tischer says:

    I saw this on the Martha Show and it looked wonderful!I think I will add this one to my Thanksgiving Day meal every year!!! Thanks!

  23. I made these with whole wheat flour, since it was all I had on hand, and they turned out great! The color was a little darker, and I used slightly less than 3 cups. Then they’re whole wheat, so you can justify eating more!! ;)

  24. The best fall treat I’ve made so far this year! Thanks for posting and I am bragging about them in my blog today. I sent a shout out your way!

  25. I made these for a little Halloween party in my office yesterday, and everyone DEVOURED them. Three people asked me for the recipe, so I send them the link to your site. Fabulous cookies!

  26. I made these last night and they were well worth the effort! Really moist and delicious.

    Since I didn’t have an ice cream scoop like the one indicated and the batter was a little soupy (even after refrigerating it for a bit), I just scooped it all into a freezer bag and piped out the cookies. During baking, they really don’t flatten or change in size, so how you pipe them is how they will come out of the oven. When I filled them, I also used the freezer bag trick, which worked perfectly.

    In the end, I had about 30 pies and a bit of leftover frosting for my next pumpkin adventure.

    Thanks so much for posting this recipe!! Hope my suggestions can help someone else–I’m sure these would be great to make with kids too.

  27. oh yes, these have made me very popular…I made a double batch (@38) for a work pot luck, and they ALL GOT EATEN, people were bringing them home cause even thought they were too full, they didn’t want to miss out. I needed to cook them longer, and the “frosting” made ALOT, I think I’d scale back on the powered sugar next time to up the cream cheese flavor and decrease the sweetness a bit. I also used dark Vermont maple syrup, soooo yummy! I have another batch in the oven now.

  28. I’m just now in the process of making these, and I notice the recipe says 2 *tablespoons* of cinnamon. Should it be 2 teaspoons instead? I think I’ll go with teaspoons and taste to see if it needs more.

    Your picture looks great. Thanks for the wonderful recipes.

  29. It’s nice to see variations on whoopie pie recipes, especially when the filling is cream cheese based instead of a buttercream. Aaaand, it’s pumpkin!

  30. Awesome! I made these for my family Thanksgiving get together, and have been informed, by my family, that I am not to show up to a family gathering without them. They even fought over the last one. Fortunately they were very easy to make, great recipe!

  31. Being from Maine and a connoisseur of whoppie pies . all I can say is you NEED to make these

  32. I finally made these after months (or has it only felt like months?) of procrastination. They are FANTASTIC. I had to bake mine longer in the oven because they came out a bit raw, and I ended up doing it at 400 F too but they were fantastic. The frosting is really what pulls it all together. Thanks for the great recipe! This will definitely be a seasonal keeper.

  33. Hi! I’ve linked your post to my Pumpkin Whoopie Pies post. You’re welcome to join my cookbook giveaway.

    Baking is my Zen will be having a
    COOKBOOK GIVEAWAY
    from August 8 through August 14, 2010.
    http://bakingismyzen.blogspot.com/2010/08/cookbook-giveaway-by-baking-is-my-zen.html

    The giveaway will be the ‘not yet released’ cookbook,
    Baked Explorations: Classic American Desserts Reinvented
    By Matt Lewis and Renato Poliafito
    http://www.amazon.com/dp/1584798505/ref=tsm_1_fb_lk

    Carmen of Baking is my Zen

  34. Ash-Lee says:

    Just wanted to comment – I’ve made these twice and everyone thinks I’m a “master baker” :D
    I’m really not, I give all the credit to you Peabody!!

    Thanks for all your awesomeness.

Trackbacks

  1. [...] I need a little more pumpkin than most.  Honestly, I was sort of wishing that I was eating the pumpkin whoopie cookies on Peabody’s site.  I found these a little lacking.  I liked the chocolate addition but I [...]

  2. [...] and think to myself “crap, this list of stuff to make is getting huge!”  The day these Pumpkin Whoopie Pies showed up in my reader from Peabody’s blog, I honed right in and quickly saved the link for [...]

  3. [...] http://www.culinaryconcoctionsbypeabody.com/2008/09/28/i-was-doing-so-good/ 3 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp [...]

  4. [...] crazy. In the last few weeks, I’ve made pumpkin pancakes (several times), pumpkin cheesecake, pumpkin whoopee pies, pumpkin black bean soup, and pumpkin ravioli, plus a bunch of stuff with other types of squash. [...]

  5. [...] Pumpkin Whoopie Pies with Maple Cream filling [...]

  6. [...] original recipe comes from the book, Baked: New Frontiers in Baking.  (And I believe it was Peabody who brilliantly added maple syrup to the filling.)  Be. Still. My. Beating. Heart. Maybe [...]

  7. [...] As seen on Culinary Concoctions by Peabody, originally from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito Posted in [...]

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