2 bowl Pumpkin Whoopie Pies

Oh please do forgive me! I know it has been ages since I've last posted. I have been pretty busy latey because of work but I will do better I promise!
Halloween has been the event of the month here in Manila as well as over the blogosphere. I've seen amazing and creative creations from a lot of talented blogs out there like Juniper Cakery, have you seen those shards of glass? I can almost imagine the pain of swallowing those! My neck might turn red with blood! 
Okay now that I have actually posted my pictures, it did occur to me that my "styling" looks Christmas-y. ha ha ha! I guess that makes it 2 in 1.
The ultimate veggie that I think of whenever Halloween strikes is pumpkin. Pumpkins are sweet and taste great with coconut milk however with everyone making decadent and sinful scary delights I contented myself with a simple and wholesome whoopie pies.
I paired the whoopie pie with some wild honey sweetened cream cheese with whipped cream. The combination was delicious but you must let these filled sweet "burgers" rest overnight before serving or pigging out. I tried eating it freshly piped and at first the flavor didn't come around but the following day I was surprised of how well it turned out.
I bought the wild honey in a local market located in Greenhills Connecticut called "Organic Kountry". They sell organic produce and this fascinating honey. Unlike a regular honey, wild honey has this strong tangy and boozy taste. Take note not to shake it as it reacts and sizzles too, pretty cool huh? I thought of naming it honey soda.
This recipe doesn't contain any butter nor oil. I made use of coconut sugar instead of refined sugar for that added health benefits and even better, you just need 2 bowls for it. 
Most whoopie pies I have tried seem to become sicky on top after storing them in the refrigerator no matter how cool they were before storing. These don't have sticky tops or at least not quite as sticky as your regular whoopie pie. And look who's trying to grab some :)
For the Cookies
makes about 24 pcs
  • 1 cup all purpose flour less 1 tsp. 
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 tsp. potato starch
  • 1/4 tsp salt
  • 1/2 tsp orange zest
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/8 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1/4 cup greek yoghurt
  • 1/4 cup pumpkin puree

For the Cream Cheese Whipped Cream

  • 1/2 bar / 1/2 cup cream cheese
  • 2 Tblespoon wild honey
  • 1/2 tsp gelatin
  • 2 1/2 tsp water
  • 1/2 cup heavy cream
For the Cookies
Preheat your oven to 350 degrees fahrenheit or 180 degrees celcius. Line 2 baking trays with silicon mat or grease pan with butter and then line using parchment paper. 
In a medium bowl, combine all of your dry ingredients and whisk together until well incorporated or like me, you can use your hands in mixing at the same time rub the orange zest together using your finger tips. Set Aside
Using a measuring cup combine all of the remaining ingredients, coconut sugar, egg, vanilla, yoghurt, pumpkin puree and grated pumpkin until homogenous. You can strain the mixture of your coconut sugar has huge bits and pieces.
Pour the liquid over the flour-orange mixture and mix just until not a streak of flour can be found. Pour the batter in a piping bag with a large round tip and pipe on your baking tray.
Bake for 8-10 minutes. Remove from oven and let cool in the cooling rack until your ready to fill.

For the Filling

In a small bowl, place your water and pour your gelatin powder over the water thinly. Make sure to spread it all over. Let it bloom for 5 minutes. Prepare a pan filled with 1 inch water and let it heat up to a simmer. Turn off your heat and place the bowl containing the gelatin into the pan. Heat the mixture until it becomes fluid like a thick syrup. Set aside to cool.


In a mixer fitted with a paddle attachment, beat your cream cheese until no lumps can be seen. Add honey and mix until they're combined. Place it in a medium bowl and set aside.


Using the same mixer whip your heavy cream until it reaches stiff peaks. Pour your cooled gelatin mixture and miz gently using a spatula. Pour the whipped cream into the cream cheese batter and fold until everything is well combined. Chill in the refrigerator just until it firms up. 


You can now fill your whoopie pies. After filling, chill in the refrigerator overnight before consuming. Personally I think it gets better over time.




Add Comment


You have the most scrumptious cookie recipe! I'm hosting the ultimate holiday cookie recipe exchange extravaganza online at The Jenny Evolution and wanted to be sure to invite you. I hope you'll link up and see if you're highlighted later in the week :-)

Jennifer @ The Jenny Evolution

P.S. This series is sure to get a lot of attention as it's going to be a week's worth of cookies with FIVE different cookie round-us. So be sure to join!

Hi Casey Ching,
These sounds like Yummy..!!
This Cookies looks delicious.
I love cookies. I read your recipe its too unique and easy to make.
I really excited to try this.
Thanks For Sharing...

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