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Pumpkin Caramel Whoopie Pies

October 25, 2013 By Naomi Robinson | Bakers Royale 16 Comments

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.

Pumpkin Whoopie Pie via Bakers Royale

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.

Pumpkin Whoopie Pie from Bakers Royale

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

Pumpkin Caramel Whoopie Pie

Yield: Makes 12

Recipe adapted from Martha Stewart

Ingredients

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

Glaze

  • 1 1/2 cup confectioner sugar
  • 2 tablespoon milk
  • 3 tabelspoon caramel

Instructions

For directions to making the pumpkin whoopie cake and cream cheese filling click here.

To make glaze:

  1. Place confectioner sugar and milk in a bowl and mix until smooth. Add caramel and mix until well blended.
© Naomi Robinson | Bakers Royale
Category: Cakes

Filed Under: Cakes, Sweet

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Comments

  1. Laura (Tutti Dolci) says

    October 26, 2013 at 7:43 am

    Love these, especially the glaze and crunchy toffee bits. Hope you feel better soon!

  2. Belinda @themoonblushbaker says

    October 26, 2013 at 8:18 am

    Aww rest up good this week! I wish you a fast recovery .

    These are so cute; that icing and topping really makes these special.

  3. ThisBakerGirlBlogs says

    October 26, 2013 at 8:37 am

    These look gorgeous. I love the crushed toffee on top – the perfect finish!

  4. Monique says

    October 26, 2013 at 10:06 am

    Presentation so cute too..Love the stamp:)

  5. Tieghan says

    October 26, 2013 at 6:10 pm

    These are so cute and I love the caramel and toffee chunks! Take a day or two off and feel better!

  6. Tahnycooks says

    October 27, 2013 at 3:40 am

    I love two cookies in one! Especially with frosting! Hope you feel better soon!

  7. Beth @ Hungry Happenings says

    October 27, 2013 at 5:09 am

    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.

  8. Amanda says

    October 27, 2013 at 6:21 am

    Hope you feel better! 🙂

  9. Katrina @ Warm Vanilla Sugar says

    October 27, 2013 at 6:55 am

    Gorgeous, as always! Love these!

  10. Liz @ Tip Top Shape says

    October 27, 2013 at 1:19 pm

    I hope you feel better! Being sick is no fun.

    These whoopie pies look delicious!

  11. Sommer @ ASpicyPerspective says

    October 28, 2013 at 6:57 am

    These are delicious-looking and gorgeously-photographed as usual, Naomi! 🙂 Hope you feel better soon!

  12. Lauren @ Climbing Grier Mountain says

    October 28, 2013 at 12:19 pm

    Simply stunning! And I hope you feel better!

  13. Averie @ Averie Cooks says

    October 28, 2013 at 2:51 pm

    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!!!!!!!)

  14. naomi says

    October 29, 2013 at 10:22 am

    Hi Beth – I used homemade caramel sauce, but store bought or melted caramels will work fine as well.

  15. Brandon @ Kitchen Konfidence says

    November 7, 2013 at 3:13 pm

    I make pumpkin whoopie pies each year, but never with a caramel glaze. Looks good!

  16. Melissa says

    November 9, 2015 at 4:29 pm

    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?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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