Pastry chef Robyn Luckhaus puts a pumpkin-y spin on a classic treat; photographs (2) by Chelsie Mummert
October 29, 2015
No Tricks, All Treat
Make these pumpkin-spiced whoopie pies for your Halloween bash
written by Alex Keith
Whoopie pies, a longtime staple of many a bakery case, are typically made with pillowy-soft chocolate cookies sandwiching a vanilla-cream filling. Robyn Luckhaus, of Luckhaus & Brubaker Sweets & Treats, offers a seasonal variation on the classic, adding pumpkin puree and pumpkin-pie spices to the mix. “Once fall hits, it’s no holds barred on pumpkin treats, so why not a whoopie pie?” she says. Indeed, why not?
1. In a stand mixer, cream together one stick of butter, 1/2 cup sugar, and 1/2 cup brown sugar until smooth and creamy.
2. Add in one egg, one cup molasses, and one cup pumpkin puree.
3. Mix in two cups flour, 1/2 tablespoon cinnamon, one teaspoon baking soda, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/2 teaspoon salt until fully combined.
4. Use an ice-cream scoop to portion batter onto a greased baking sheet.
5. Bake at 350°F for about 10 to 12 minutes, or until the cakes are springy to the touch.
6. In a separate mixing bowl, use a paddle attachment to mix 16 ounces cream cheese, two teaspoons lemon zest, 3/4 cup sugar, and two teaspoons vanilla extract until smooth.
7. Sandwich the filling between two whoopie pie cakes.
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