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Pumpkin Whoopie Pie w/ Whiskey Cream Cheese and Candied Pecans

Aaron McInnis
Prep Time 30 minutes
Cook Time 14 minutes
Course Dessert
Servings 6 pieces

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.