Pumpkin Whoopie Pies with Dulce de Leche Filling for OXO’s Bake a Difference and Cookies for Kids’ Cancer

I am very excited to share this Dorie Greenspan recipe with you as due to my participation, OXO will donate $100 to Cookies for Kids’ Cancer (up to $100,000) for the OXO Bake a Difference and Dorie Greenspan Campaign– it’s such a great cause!

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Disclosure: OXO sent me a Non-Stick Pro 12 Cup Muffin Pan, a Medium Cookie Scoop, an OXO On Illuminating Digital Hand Mixer, and a Medium Silicone Spatula in order to bake the whoopie pies for this campaign for charity. All opinions are my own.

I have a confession to make: I’d never tasted a whoopie pie before making these; can you believe it? I’ve just never been in a situation where there were whoopie pies in front of me to try, and my mother never made them when I was growing up, and she surely never bought them. Surely, if I asked her about them today, she’d say, “What are those?”

So my first whoopie pie experience was a positive one: I liked them. The texture of the cookie part was lovely, and the fall spices in the cookies with the flavor of the filling were lovely together. I’d love for you to tell me what you think of this recipe, especially if you are more experienced in the “whoopie pie field” than I am. :)

Just a couple of notes on the OXO products and about making these whoopie pies before I pass you over to Dorie and her recipe~

• OXO’s Non-Stick Pro 12 Cup Muffin Pan is made with a ceramic-reinforced, two-layer, commercial-grade coating that provides ultimate non-stick release and is scratch-, stain-, corrosion- and abrasion-resistant. Unique micro-textured pattern ensures even baking.
• Designed for easy scooping and consistent shaping, the Medium Cookie Scoop‘s soft grip absorbs pressure while you squeeze to smoothly release your cookie dough.
• With a light to guide you, OXO On Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed. When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.
• You’ll definitely need a spatula whenever you bake and OXO’s Medium Silicone Spatula will make things a whole lot easier with its flexible, but strong feature (I dislike floppy spatulas).

Makes 16 cookies

For the whoopie pies

• 1 3⁄4 cups (238 grams) all-purpose flour
• 3⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
• 3⁄4 cup (150 grams) sugar
• 1⁄2 teaspoon fine sea salt
• 1 large egg, at room temperature
• 1 1⁄2 teaspoons pure vanilla extract
• 1⁄2 cup (113 grams) pumpkin puree (not pumpkin pie filling)
• 1⁄2 cup (120 ml) buttermilk, preferably at room temperature
• 3⁄4 cup (about 75 grams) fresh cranberries, coarsely chopped (if frozen, don’t thaw)

For the filling

• 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
• 1 cup (96 grams) marshmallow crème (or Marshmallow Fluff)
• 1⁄4 cup (30 grams) confectioners’ sugar
• Pinch of fine sea salt
• 1⁄4 cup (75 grams) dulce de leche, homemade or store-bought

Position the racks to divide the oven into thirds and preheat it to 375 degrees F (190 degrees C). Butter two standard muffin tins (do this even if the tins are nonstick).

To make the cookies: Whisk the flour, cinnamon, cardamom, baking powder and baking soda together.

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 2 minutes.

Add the egg and beat for another 2 minutes or so, until creamy. Beat in the vanilla. Reduce the mixer speed to low, add the pumpkin puree and beat until it’s fully incorporated; don’t be discouraged when the mixture curdles — it will soon smooth out.

Turn off the mixer, scrape down the bowl and add half of the dry ingredients. Pulse to begin the mixing and then mix on low, scraping the bowl as needed, until the flour mixture is blended in. Beat in the buttermilk. Turn off the mixer, add the remaining dry ingredients, pulse and then mix on low until you have a lovely smooth batter. Switch to a flexible spatula and fold in the cranberries. Don’t be too thorough — it’s better to have an uneven mix than to break the berries and turn the batter red.

Using a medium cookie scoop, scoop out level portions of dough, or use a tablespoon to get rounded spoonfuls, and fill the muffin tins.

The scoops of dough will sit upright in the center of the tins, but when baked they’ll melt evenly into the cups.

Bake the whoopie pies for 11 to 12 minutes, rotating the pans top to bottom and front to back after 6 minutes, or until they are puffed, golden brown and springy to the touch.

Transfer the pan to a rack and let the cookies rest for 5 minutes, then turn them out on the racks and allow them to cool completely.

To make the filling: Working with a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, beat the butter, marshmallow crème, sugar and salt together on medium-high speed, scraping the bowl and beater(s) as needed, for about 3 minutes, until very smooth. Lower the mixer speed, add the dulce de leche and beat until thoroughly blended.

Using a spoon or a small cookie scoop, place the filling on the flat sides of half of the cookies; sandwich with the other cookies, flat sides down. The cookies can be eaten now, but the filling benefits from a 30-minute stay in the refrigerator. Just don’t eat them from the fridge — you’ll deprive yourself of the cookies’ wonderful texture.

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