Miniature pumpkin whoopie pies filled with bourbon cream. Yum!
This Halloween, go ahead and tell your kids you won’t be sneaking any of their chocolate. You have something better, and it’s for grown-ups only: mini pumpkin whoopie pie with bourbon cream. Because a touch of bourbon is definitely in order if the trick-or-treaters in your neighborhood are anything like the ones in mine. I swear, last year they were lined up at my door waiting for me to come home from work (they actually waited for me to get out of my car, go inside, and come back with candy) and there was a steady parade of ghosts and goblins streaming by until well after 8pm. By the end of the night, I was cold, hungry, and cranky!
This year I’ll be prepared with soup in the crockpot, so I can actually eat something nutritious, and a platter of these boozy pumpkin whoopie pies to help keep my sanity. I’m actually kind of looking forward to it!
As an added bonus, these whoopie pies fit in perfectly with the challenge that Gold Medal gave me this month: make a baked treat using at least four ingredients from a list they provided (pumpkin, marshmallow, banana, chocolate chips, bourbon, sour cream, maple syrup, caramel, coconut, toffee, nuts, peanut butter, cream cheese, molasses, and cinnamon). I almost made some crazy spiked rocky road brownies, but couldn’t pass up the allure of the pumpkin. I think I made the right call!
Pumpkin Whoopie Pies with Bourbon Cream
Author: Lauren Keating
For the Pumpkin Cake:
- 1 cup Gold Medal® all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons butter, softened
- ¼ cup sugar
- 2 tablespoons vegetable oil
- 1 egg
- 1 cup pumpkin puree
- 2 tablespoons milk
for the Bourbon Cream:
- 3 ounces reduced fat cream cheese
- 3 tablespoons butter, softened
- ¾ cup powdered sugar
- 1 tablespoon bourbon
- Heat oven to 350ºF. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the first 7 ingredients (through the ginger). Mix well.
- In a second bowl, beat together the butter and sugar until light and fluffy. Beat in the oil and egg; Stir in the pumpkin. Mix in half of the dry ingredients. Stir in the milk, then mix in the remaining dry ingredients.
- Drop rounded teaspoons of batter onto the prepared baking sheet. Use the back of the spoon to smooth out any lumps and bumps. Bake for 12 minutes, or until puffy and cooked through. Let cool completely.
- Use an electric mixer to beat together the cream cheese and butter until it’s smooth. Slowly mix in the powdered sugar to form a stiff icing. Stir in the bourbon. Cover and chill until ready to use.
- To assemble the whoopie pies, spoon a heaping teaspoon of filling onto the flat sides of 8 cakes. Top with remaining cakes, pressing down gently.
- Store in the refrigerator, bringing to room temperature before eating.
Disclosure: This post was brought to you in partnership with Gold Medal Flour. Thank you for helping support the brands that keep me inspired in the kitchen.
IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG
AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I HIT THE JACKPOT WHEN I RECEIVED ANNIE’S NOMS! SO MANY AWESOME CHOICES. I SETTLED ON HER BLACK AND WHITE CHEESECAKE BARS AND SO HAPPY I DID. THESE ARE WINNING BARS!!!!
Black and White Cheesecake Bars
Author: ANNIE’S NOMS
- For the base:
- 2 sticks + 2tbsp unsalted butter, at room temp
- 2 cups white sugar
- 2 eggs
- 2⅓ cups all purpose flour
- ½ cup cocoa powder
- 1tsp baking soda
- For the cheesecake filling:
- ½ cup, heaping, white chocolate chips
- 10.5oz full fat cream cheese
- ⅓ cup icing sugar
- 1 egg
- No need to preheat the oven just yet, the base needs to chill. Grease and line a 9 x 13 inch pan.
- Make the base
first – place the butter and sugar into a large bowl or the bowl of your
stand mixer and beat until light and fluffy, about 2 minutes on
- Add in the eggs
and mix until well incorporated. Sift the flour, cocoa powder and baking
soda together into a medium bowl and stir until well incorporated. Add
the flour mix into the wet ingredients and mix until a soft dough forms.
- Reserve a ¼ of the dough and wrap in cling film. Place in the fridge.
- With the remaining
¾ of the dough, press it into the baking pan and then place it in the
fridge for 20-30 minutes. During this time preheat the oven to 325F.
- Once the base is
chilled, place it in the oven to bake for 20-25 minutes until slightly
risen and puffy, turn off the oven and allow to cool completely before
making the cheesecake layer.
- Once the base is
cooled it’s time to make the cheesecake layer! Preheat the oven to 325F.
Place the white chocolate chips into a heatproof bowl and place over a
small saucepan of simmering water. Stir until melted, then leave to one
side to cool briefly.
- Place the cream
cheese and icing sugar into a medium sized bowl and beat together until
light and fluffy, add in the egg and mix until well incorporated, about 1
minute on med-high speed. Add in the melted chocolate and mix on low
until well incorporated.
- Pour the mixture
all over the base and smooth slightly with a spatula. It doesn’t have to
be perfectly smooth! Take out the reserved ¼ of the dough and crumble
it over the top of the cheesecake layer.
- Place in the oven
for 25-35 mins (it took 30 mins in my oven) until the cheesecake is just
set and the crumbled topping is slightly firm to touch.
- Leave to cool completely, once cooled place in the fridge for at least 2 hours before slicing into 12-15 bars.
- Bars will keep in an airtight container in the fridge for 2 days.
Can’t decide between cheesecake and a brownie? Why choose? Create the best of two worlds with these cheesecake swirled brownies! These are pretty much the ultimate treat!
Cheesecake Swirl Brownies
Yield: 2 dozen brownies
Prep Time: 25 min
Cook Time: 40min
Best cheesecake brownies ever!!!
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated white sugar
1 cup Dutch process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chocolate chips
Two 8-ounce packages cream cheese, at room temperature
3/4 cup granulated white sugar
2 teaspoons vanilla extract
1/4 cup sour cream
2 large eggs
1. Preheat the oven to 325 degrees F. Lightly grease a 9×13-inch pan.
2. Prepare the brownie batter: In a medium sized microwave-safe bowl melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it’s hot but not bubbling. Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth, then add the flour and chips, and stir again until smooth.
3. Prepare the cheesecake batter: In a medium bowl, beat the cream cheese until smooth. Add the sugar and vanilla, blending until smooth. Mix in the sour cream and eggs.
4. Spread three-quarters of the brownie batter into the prepared pan. Spoon the cheesecake batter over the brownie batter, smoothing it out. Drop spoonfuls of the reserved brownie mix on top. Draw a dull knife through the top third of the two batters, gently swirling it to make a swirly design.
5. Bake for 40-45 minutes. The top should be set and the edges should be puffy. Remove from the oven and let them cool on a rack. Chill until you’re ready to cut and serve them.
Source: The King Arthur Flour Cookie Companion