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Ginger Snap Pumpkin Whoopie Pies

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Ginger Snap Pumpkin Whoopie Pies – Just in time for your Halloween party or autumn gathering, here’s a boozy treat bursting with fall flavors. But be careful – it’s hard to eat just one!

ginger-snap-pumpkin-whoopie-pies

Did you think I was going to let the fall season slip by without doing at least one pumpkin dessert? Certainly not! I don’t have that kind of self control when it comes to baked from scratch, festive, seasonal treats. This may be a “healthy recipe” blog for the most part, but I’m not a stick in the mud!

I recently served these Ginger Snap Pumpkin Whoopie Pies at a beer tasting that Dan and I attended. Affectionally called Flight of the Pumpkin, it’s become an autumn tradition hosted by Mike over at Dadsigner. If you’re a parent (or grandparent) of a little one, and you care about quality and design, I think you’ll find his blog pretty fab! These whoopie pies were a huge hit at the party. You can’t go wrong with boozy icing sandwiched between two spiced pumpkin cakes! Head over to my husband’s post on How To Taste Craft Beer to see the awesome beers that paired so well with these whoopie pies.

ginger-snap-whoopie-pies

For my boozy icing, I selected Snap Liqueur, which is produced by Art in the Age, based in my beloved Philly. You know – keeping it local!  This recipe was pretty much written around the requirement that it would include Snap and that the alcohol wouldn’t get cooked out. It’s such a lovely liqueur that’s flavored a bit like, well, a ginger snap! Along with the local liqueur, this recipe can be made extra locavore by making your own pumpkin puree.

ginger-pumpkin-whoopie-pies

For everyone headed to costume and fall parties this weekend, have a happy and safe time and stay away from cheap candy. Instead, eat lots of yummy pumpkin treats!

pumpkin-whopie-pies-snap-liquor

ginger snap pumpkin whoopie pies

Ginger Snap Whoopie Pies

Yield: 28
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

Just in time for your Halloween party or autumn gathering, here's a boozy treat bursting with fall flavors. But be careful - it's hard to eat just one!

Ingredients

Pumpkin Whoopie Pie Cakes

  • 1 C vegetable oil
  • 2 C packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 3 1/2 C all-purpose flour
  • 1 1/2 tsp aluminum-free baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1 3/4 C pumpkin puree (homemade or canned)

Snap Liqueur Frosting

  • 1 C softened butter
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2 C confectioner's sugar
  • 2 Tbsp milk
  • 1/4 C flour
  • 1/4 C Snap Liqueur or other Ginger Liqueur

Instructions

  1. Preheat oven to 350ºF.
  2. In a large mixing bowl, cream together the vegetable oil and brown sugar. Once smooth, add the vanilla and lightly beaten eggs and mix until smooth.
  3. In a small mixing bowl, combine all of the dry ingredients.
  4. Intermittently add the dry mixture to the oil and sugar mixture while beating, until combined. Take care not to over-mix.
  5. Using a spatula, fold the pumpkin puree into the batter until it's evenly combined.
  6. Line a light-colored baking sheet with parchment paper and measure 1 Tbsp amounts of batter onto the pan, taking care to provide enough space between the cakes so that they don't stick to each other. Bake at 350ºF for 12 minutes.
  7. After 12 minutes, remove the whoopie pie tops from the oven. Allow them to sit for 1 minute, then remove them from the pan and place on a cooling rack.
  8. Continue baking additional cookie sheets of whoopie pie cakes until all of the batter is used.
  9. Make the frosting while the whoopie pie cakes are baking. Cream together butter and salt. Then cream in vanilla. Intermittently add confectioner's sugar while continuing to beat until smooth. Next, cream in the milk, and then the flour. For the last step, add the Snap Liqueur. If you are planning to give some of your whoopie pies to children, set aside some booze-free frosting for them.
  10. Once the whoopie pies are cool, make sandwiches by spreading icing in between two cakes.
  11. For best storage, wrap each cake in plastic wrap and store them in the refrigerator for up to a week.

Notes

For this recipe I used all organic and GMO-free ingredients.

© Rachel Hanawalt
Cuisine: Dessert

ginger-snap-pumpkin-whoopie-pies

If you enjoyed this post, you may also enjoy…

How to Taste Craft Beer (Featuring 6 Fall Varieties)  Pumpkin Chocolate Chip Cheesecake Bars How to Make Your Own Pumpkin Puree

ginger snap pumpkin whoopie pies

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Comments

  2. Trish says

    Oh man….. I am now convinced that we should be BFFs! I’ve loved all of the Art in the Age concoctions, and have featured 2 of theirs on my blog so far. Haven’t tried SNAP yet, but it’s next on the agenda!

    Reply

    • Rachel says

      I’m totally headed over to your blog to see what you’ve concocted! I’m really hoping that you’ve made something with their rhubarb liqueur. 😉 My husband and I are crazy about Art in the Age. First of all, it’s practically in our backyard, plus they use such awesome ingredients. If you’re every in the Philly area we should see if they’ll give us little bloggers a tour (and lots of free tastes)!

      Reply

  4. Diane says

    this is a yummy looking adult treat! Pumpkin and liqueur in a sazzy filling? Halloween parties just went up a notch with this tasty treat!

    Reply

  8. Isabelle @ Crumb says

    Oh my gosh. These look amazing. I’m all about the pumpkin desserts this time of year, but the boozy frosting? Pure genius.
    Unfortunately, it’s pretty much impossible to find Art in the Age up here in Toronto… but I do have a pretty awesome ginger liqueur in my booze collection that might just work instead.

    Reply

    • Rachel says

      What a bummer that you can’t get Art in the Age in Toronto. I have family in PEI. Next time I visit them maybe I can smuggle some over the border for you 😉 Totally joking if any customs officials are reading this…. 😉 😉

      Reply

    • Rachel says

      Thanks Florentina! I sometimes wish some of your recipes would magically land in my lap! Visiting other people’s food blogs always makes me so hungry!

      Reply

    • Rachel says

      Snap liqueur is lovely! I also love it mixed with apple cider, fresh squeezed lemon and frozen apple slices if your looking to try it in a drink. Proportions aren’t too important with this once. Just eye a shot or two!

      Reply

    • Rachel says

      Snap liqueur is made by a Philadelphia company. If you have trouble finding it, you can can substitute with another ginger liqueur. But I have to say, Snap is my ginger liqueur of choice.

      Reply

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