Thursday, October 7, 2010

Let’s Make Whoopie (Pies)!

The Pioneer Woman (or the PW, as she is affectionately known around here) is someone that I wish I could be. She is a true modern day renaissance woman. If you check out her  website, you can see for yourself. She is a photographer, she’s crafty, her recipes are to die for, she lives on a ranch, she’s witty, is a mother of four, AND she homeschools!!! When does this woman sleep???

The favorites from the PW in the Harrison Household are her Perfect Pot Roast, Chicken Pot Pie (with an easy homemade pie crust), Crash Hot Potatoes,  and her Bacon Wrapped Stuffed Jalapenos. All recipes can be found in her cookbook, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. My friend Laura, made the cinnamon rolls last weekend and we were lucky enough to get a sample. Like everything else, these did not disappoint either.

This weekend I will be making the Pumpkin Whoopie Pies. My mom kindly made these for me last fall and the entire batch was gone in less than 24 hours! I think I ate 90% of them myself and fully intend to do the same this time around as well. Here is a photo and recipe from the PW’s blog, Tasty Kitchen.


Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling


  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 4 Tablespoons Pumpkin Pie Spice
  • 1 cup Melted Butter, Slightly Cooled
  • 2 cups Firmly Packed Brown Sugar
  • 3 cups Chilled Pumpkin Purée
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • _____
  • ½ cups Butter, Softened
  • 8 ounces, weight Cream Cheese, softened
  • 3 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 1 Tablespoon Cinnamon

Preparation Instructions

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. In a separate large bowl, whisk together the butter and sugar until well mixed. Whisk in the pumpkin puree until smooth. Whisk in the eggs and vanilla until well combined.

Using a small scoop, drop dough about 1 inch apart on parchment-lined baking sheets. Bake at 350 degrees for 10 to 12 minutes, until the top is slightly crackly and a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool completely on the baking sheets while you prepare the filling.


Using your mixer, beat the butter until totally smooth. Beat in cream cheese until combined. Beat in powdered sugar, vanilla and cinnamon just until smooth (don’t overbeat!).

Turn half of the cookies upside down and dollop with 1 teaspoon of the frosting. Sandwich with another cookie, and press gently to even out the filling. Store in the fridge!

Prep Time: 15 minutes                         Cook Time: 50 minutes



  1. WOW, they sound incredible! Oh- I polished off Charlie's butterfingers! ::)

  2. YUM-O!! I will be trying this!! Thanks!