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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.
To find more recipes from local chefs, click here.
To read more of our new November issue, click here.
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