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Recipe Detail Page
Pumpkin Whoopie Pies
Autumn 2022
These autumnal whoopie pies feature spiced, pillowy-soft cookies sandwiching luscious brown-butter cream-cheese filling with a crunchy maple pecan dust. Kabocha is a Japanese squash with a fluffy texture and a sweet potato–like flavour. If you can’t find Kabocha, substitute buttercup squash.
Makes about 18 pies
SQUASH PURÉE
1 Kabocha squash, about 3 1/2 lbs (1.59 kg)
2 tbsp (30 mL) maple syrup
MAPLE PECAN DUST
1/3 cup (80 mL) chopped pecans
1 tbsp (15 mL) maple syrup
CREAM CHEESE FILLING
1/4 cup (60 mL) unsalted butter
8 oz (225 g) cream cheese, softened
3 cups (750 mL) icing sugar, sifted
1 tbsp (15 mL) maple syrup
1/2 tsp (2 mL) pure vanilla extract
COOKIES
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) ground cloves
2 cups (500 mL) light brown sugar
2 large eggs, at room temperature
1/3 cup (80 mL) coconut oil
1 tsp (5 mL) pure vanilla extract
1. For the squash purée, place rack in centre of oven and preheat to 400°F (204°F). Line a baking sheet with parchment paper.
2. Cut squash in quarters and scoop out seeds. Place on baking sheet and drizzle evenly with maple syrup. Bake until squash is soft, 20 to 25 minutes. When cool enough to handle, scrape out squash flesh from skins and place in a food processor or blender. Purée until creamy. Set aside 2 cups (500 mL) for cookies; save the rest for another use.
3. For the maple pecan dust, reduce oven to 350°F (177°C). Mix pecans with maple syrup to coat evenly. Spread on a small, parchment-lined baking sheet. Bake until maple syrup is bubbling and pecans have slightly darkened, 5 to 6 minutes. Remove from oven and transfer to a plate. Cool completely. Finely chop and set aside.
4. To make the filling, heat a small saucepan over medium-low heat. Add butter and swirl the pan as it melts. Continue swirling until light golden brown with a nutty aroma. Transfer butter to bowl of a stand mixer fitted with a paddle. Cool 5 minutes, then add cream cheese. Beat on medium speed until creamy. Add icing sugar, maple syrup and vanilla. Beat until smooth and creamy. Transfer to a bowl. Cover and refrigerate while you make the cookies.
5. To make the cookies, place rack in centre of oven and preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
6. Mix flour, baking powder, baking soda, salt and spices in a medium bowl until combined. Set aside.
7. Place brown sugar, eggs and coconut oil in bowl of a stand mixer fitted with a paddle. Beat on medium speed until fluffy, about 2 minutes. Reduce speed to low. Add squash purée and vanilla. Mix until combined. Gradually add flour mixture and mix until smooth and thick.
8. Roll 2 tbsp (30 mL) dough into a ball. Place on baking sheet and gently press to flatten slightly. Repeat with remaining dough, placing balls 1 inch (2.5 cm) apart. Bake trays one at a time, until a toothpick inserted in centre of cookies comes out clean. Remove from oven. Carefully transfer to wire rack to cool completely.
9. To assemble whoopie pies, scoop 2 tbsp (30 mL) cream cheese filling onto the flat side of a cookie. Top with the flat side of another cookie, pressing together gently so the filling spreads out. Dust sides all around with maple pecan dust. Repeat with remaining cookies and filling. Refrigerate 20 minutes to firm before serving. (Pies can be refrigerated in an airtight container up to 24 hours. Let stand 5 minutes at room temperature before serving.)
Makes about 18 pies
