Our Summer Camp’s Thanksgiving recipe for Mini Pumpkin Whoopie PiesNovember 25, 2015
With this week’s holiday fast approaching we have been sharing some of our brother/sister summer camp’s favorite Thanksgiving recipes. Yesterday, Chef Kyla, who makes all of our delicious gluten free and allergy sensitive meals, shared her recipes for cranberry sauce with port and fruit, sweet potatoes with black bean salad, and sauteed brussels sprouts with chard. All three of Chef Kyla’s recipes were completely gluten free and peanut/tree nut free.
Mmm…mini pumpkin whoopie pies…
Today, we are excited to share with you one of our most requested recipes. This wasn’t actually created by one of our chefs, but by a member of our leadership team, Director of Counseling Deena Sebell. Along with being our brother/sister summer camp’s Child Psychologist in Residence, Deena is an accomplished baker and cake decorator. After working out this delicious seasonal recipe years ago she now makes 100’s and even 1000’s a week between Halloween and Thanksgiving.
To help your whoopie pies be a uniform size we recommend using an ice cream scoop with the pumpkin dough
Deena’s Mini Pumpkin Whoopie Pies with Cream Cheese Filling
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup pure pumpkin
- 1 teaspoon vanilla extract
CREAM CHEESE FILLING
- 4 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
PREHEAT oven to 350° F. Lightly grease or line four baking sheets with parchment paper. I LINE WITH PARCHMENT PAPER (much easier clean up)
COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. I USE A COOKIE SCOOP (small ice cream scoop)
BAKE for 10 to 13 minutes or until springy to the touch. I TYPICALLY BAKE FOR ABOUT 8 MINUTES, BUT MY OVEN RUNS HOT. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
FOR CREAM CHEESE FILLING:
BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.