One Whoopie Pie To Rule Them All

Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

Pumpkin Whoopie Pies & Bourbon Cream Cheese

Pumpkin pie is without a doubt the most traditional Thanksgiving Day dessert. Sadly, something that predictable gets to be, well, a bit boring after a while. This year shake things up and serve this feisty incarnation of pumpkin pie – Bourbon Cream Cheese Filled Pumpkin Whoopie Pies. Any adults at the table will soon be squealing like children with delight. And with good reason, they’ll be sinking their teeth into moist pumpkin cake layers with bourbon cream cheese filling. That’s how we like our traditions at Hammerstone’s Whiskey Disks, we like them soaked in a little irreverence, and a little bourbon.

So, save a bit of that wonderful brown liquor. And later, after the guests have all gone, pour it over one of our handcrafted whiskey stones. Then make a toast to yourself, because you my friend have just given tradition a whole new funky twist.

 

INGREDIENTS

Cakes:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 (15-ounce) can pure pumpkin (not pie filling)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Filling:

  • 6 ounces cream cheese, softened
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • pinch of salt
  • 1 1/2 cups confectioners’ sugar
  • 1 tablespoon bourbon

 

PREPARATION 

Cakes:
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Whisk together flour, baking powder, soda, salt, and spices in a bowl. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop’s worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full. Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool. Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cakes.

Filling:
While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners’ sugar and bourbon and mix on low speed until smooth. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour. Spread a heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.

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