These Pumpkin Whoopie Pies Filled with Whiskey Cream Cheese and Candied Pecans will certainly wake up your taste buds and warm your soul. The warm fall spices, the nutty spice kick of the whiskey and the sweet crunch of the pecan have me dreamin’! Dreamin’ of the beautiful parks filled with multi-colored trees and leaves all over the ground! The kids running around playing… the cool air on my cheeks… AH! the pure bliss of where food can take you.
Pumpkin Whoopie Pie w/ Whiskey Cream Cheese and Candied Pecans
Ingredients
Pumpkin Whoopie Pie
- 1/4 cup Oil
- 7.5 oz Pumpkin Puree
- 1 lg Egg
- 1 tsp Vanilla
- 1/2 cup Brown Sugar
- 3/4 cup Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Clove
Candied Pecans
- 1/2 cup Chopped Pecans
- 2 tbsp Brown Sugar
- 1 tbsp Whiskey
- pinch Salt
Whiskey Cream Cheese Filling
- 4 oz Cream Cheese, Softened
- 2 tbsp Butter, Softened
- 2.5 cups Confectioners’ Sugar
- 2 tbsp Whiskey
- pinch Salt
Instructions
Pumpkin Whoopie Pie
- Preheat Oven to 350℉ and line baking sheet with parchment paper.
- Add oil, pumpkin, egg, vanilla and brown sugar to mixer and cream on medium low until smooth.
- In a separate bowl sift all dry ingredients.
- Slowly add to mixer, while mixing on low. Mix until smooth.
- Using a #20 scoop (yellow handle) or a scant 1/4 cup, scoop 12 scoops evenly spaced on cookie sheet.
- If they are a little distorted or you need to pat down a piece that may be sticking up, wet your fingers with a little water and lightly press the batter.
- Bake for 10-14 minutes until toothpick comes out clean.
- Allow to cool completely before filling.
Candied Pecans
- Preheat oven to 350℉ and line baking sheet.
- In small saucepan or frying pan, add sugar, whiskey and salt.
- Cook on medium heat until sugar is dissolved (roughly 5-6 minutes)
- Add chopped pecans and stir to coat, cook for additional minute.
- Pour onto lined baking sheet and bake for 8 minutes.
- Remove from oven and allow to cool completely.
Whiskey Cream Cheese Filling
- In mixer cream, butter and cream cheese on medium until smooth and creamy.
- Add vanilla and salt. Mix for another minute.
- Add confectioners’ sugar and mix on low until incorporated.
- Add whiskey and mix until smooth.
Assembly
- Add cream cheese to piping bag with open round piping tip (or star tip for added visual).
- Pipe cream cheese onto the bottom of 1 cake round. Sprinkle some of the pecans on cream cheese as you wish.
- Sandwich 2 rounds together and roll sides in candied pecans.
- Store in airtight container up to a week… IF they last that long. 🙂
Notes
- Scant – means not quite… so in this instance, not quite a 1/4 cup.
- If you find the cream cheese to be a little to soft, add additional confectioners’ sugar.
- You may also reduce the whiskey to keep it a little firmer.
- You can replace the whiskey all together with milk or cream in the filling.
- For the candied pecans you can replace the whiskey with water.
