Celebrate the haunts and horrors of Halloween in grown-up style. These spicy, pumpkin whoopie cakes, filled with a chocolate stout cream, are frighteningly good.
Chilly days full of changing, colorful leaves and warm, apple cider speak of the lush hills of the New England countryside. A Pennsylvania Amish tradition, whoopie pies are a favorite all over the Northeastern states, combining fluffy cake cookies with a creamy center. These treats are most commonly made with a chocolate cake outside and marshmallow center, reminiscent of another sweet treat, Oreo cookies.
This October, celebrate Halloween in a grown-up fashion by making this twist on the traditional whoopie pie. Samuel Smith Oatmeal Stout is the perfect addition to the rich, chocolate cream filling for these spicy, pumpkin cake cookies. The whoopie pies are easy to make and sure to be a favorite at holiday parties or with trick-or-treating adults. Make some ahead of time and keep a batch in the freezer so you’ll always be prepared for a sneak ghost attack!
Pumpkin whoopie pie with chocolate stout cream
For the pumpkin pies
3 cups all-purpose flour
1 tsp salt
3 tsp pumpkin spice, or 1 tsp each of cinnamon, clove and nutmeg
2 tsp ground ginger
6oz butter, melted and cooled
1 cup brown sugar
1/2 cup vegetable oil
15-oz can pumpkin puree
3 eggs, room temperature
1/2 cup whole milk, room temperature
For the chocolate stout cream
1 3/4 cup confectioners sugar
1/4 cup cocoa
3/4 butter, room temperature
1/2 cup Samuel Smith’s Oatmeal Stout, room temperature
2.5 oz bittersweet chocolate, melted and cooled to room temperature
1. Sift the flour, salt, baking soda, baking powder, and spices together.
2. Whisk the brown sugar and melted butter in a large bowl until smooth. Slowly mix in the oil and then add the eggs, one at a time. Add the puree and mix until smooth.
3. Sift the dry ingredients into the mixture, alternating with the milk. Fold until smooth. Cover and refrigerate for one hour.
4. After one hour, preheat the oven to 350 F. Spray a sheet tray with baking spray, line with parchment and spray the again. Spoon the batter onto the tray in 3 tbsp sections, trying to make round scoops(each tray should fit 11-12). Wait ten minutes and bake the cookies in the top section of the oven for 20 minutes.
5. Remove cookies from oven and pull parchment off tray on to a cooling rack or work surface. Rinse tray with cold water to chill, then spray and line with parchment and bake another round of cookies. Repeat until all batter is baked.
6. While cookies are cooling, prepare filling. Sift the confectioner’s sugar and cocoa together. Cream the butter and sugar mixture using the paddle attachment of a hand held mixer or stand mixer until light and fluffy. Stream in the stout and mix until completely incorporated. Mix in the cool, melted chocolate until smooth. Remove bowl from mixer and set aside.
7. When cookies have cooled, scoop the cream filling onto the flat side of half the cookies. Top with the other cookies. Store in an airtight container at room temperature for up to eight hours, or store in the refrigerator for up to three days.