Seems like I’m on a run of classics lately. I’m not sure what it is, but when I’m not feeling well I seem to go back to basics. For this one I used Martha Stewart’s pumpkin whoopie pie recipe.
The only thing I changed was to add 4 tablespoons of homemade caramel to the filling and finished the pumpkin whoopie pies with a caramel glaze and some crushed toffee for a little crunch.
I’m keeping this one short because as I mentioned I’m not feeling all that great and hoping the weekend will help me recover.
Pumpkin Caramel Whoopie Pie
Yield: Makes 12
Recipe adapted from Martha Stewart
Pumpkin whoopie cookie
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 3 cups confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 1/2 cup confectioner sugar
- 2 tablespoon milk
- 3 tabelspoon caramel
For directions to making the pumpkin whoopie cake and cream cheese filling click here.
To make glaze:
- Place confectioner sugar and milk in a bowl and mix until smooth. Add caramel and mix until well blended.
Laura (Tutti Dolci) says
Love these, especially the glaze and crunchy toffee bits. Hope you feel better soon!
Belinda @themoonblushbaker says
Aww rest up good this week! I wish you a fast recovery .
These are so cute; that icing and topping really makes these special.
These look gorgeous. I love the crushed toffee on top – the perfect finish!
Presentation so cute too..Love the stamp:)
These are so cute and I love the caramel and toffee chunks! Take a day or two off and feel better!
I love two cookies in one! Especially with frosting! Hope you feel better soon!
Beth @ Hungry Happenings says
Sorry to bother you when you aren’t feeling well, but I would like to make these this week for our Halloween party and noticed you mentioned adding 4 tablespoons of caramel to the filling, but it’s not listed in the ingredients. Do you just mix in some caramel sauce ou do you melt caramels and add them?
I hope you get some rest and feel better soon.
Hope you feel better! 🙂
Katrina @ Warm Vanilla Sugar says
Gorgeous, as always! Love these!
Liz @ Tip Top Shape says
I hope you feel better! Being sick is no fun.
These whoopie pies look delicious!
Sommer @ ASpicyPerspective says
These are delicious-looking and gorgeously-photographed as usual, Naomi! 🙂 Hope you feel better soon!
Lauren @ Climbing Grier Mountain says
Simply stunning! And I hope you feel better!
Averie @ Averie Cooks says
This is roughly the recipe I’ve used, too, when I made pumpkin whoopie pies but I always halve it because they’re too tempting otherwise 🙂
Yours are gorg! Pinned! (and congrats again!!!!!!!)
Hi Beth – I used homemade caramel sauce, but store bought or melted caramels will work fine as well.
Brandon @ Kitchen Konfidence says
I make pumpkin whoopie pies each year, but never with a caramel glaze. Looks good!
I made these for a shower and they were a huge hit! The flavor was out of this world! Im planning to make a layered cake for thanksgiving and one of the layers in pumpkin, do you think this recipe would work for a cake?