Pumpkin Whoopie Pies filled with Whiskey Cream Cheese and Candied Pecans
These Pumpkin Whoopie Pies Filled with Whiskey Cream Cheese and Candied Pecans will certainly wake up your taste buds and warm your soul. The warm fall spices, the nutty spice kick of the whiskey and the sweet crunch of the pecan have me dreamin’! Dreamin’ of the beautiful parks filled with multi-colored trees and leaves all over the ground! The kids running around playing… the cool air on my cheeks… AH! the pure bliss of where food can take you.
Servings Prep Time
6Pies 20-30minutes
Cook Time
14minutes
Servings Prep Time
6Pies 20-30minutes
Cook Time
14minutes
Ingredients
Pumpkin Whoopie Pie
Candied Pecans
Whiskey Cream Cheese Filling
Instructions
Whoopie Pie
  1. Preheat Oven to 350F and line baking sheet with parchment paper.
  2. Add Oil, pumpkin, egg, vanilla and brown sugar to mixer and cream on medium low until smooth.
  3. In a separate bowl sift all dry ingredients.
  4. Slowly add to mixer, while mixing on low. Mix until smooth
  5. Using a #20 scoop (Yellow Handle) or a scant 1/4 cup scoop 12 scoops evenly spaced on cookie sheet.
  6. If they are a little distorted or you need to pat down a a piece that may be sticking up, wet your fingers with a little water and lightly press the batter.
  7. Bake for 10-14 minutes until toothpick comes out clean.
  8. Allow to cool completely before filling.
Candied Pecans
  1. Preheat oven to 350F and line baking sheet
  2. In small saucepan or frying pan, add sugar, whiskey and salt.
  3. Cook on medium heat until sugar is dissolved (roughly 5-6 minutes)
  4. Add Chopped pecans and stir to coat, cook for additional minute.
  5. Pour onto lined baking sheet and bake for 8 minutes.
  6. Remove from oven and allow to cool completely.
Whiskey Cream Cheese Filling
  1. In mixer cream, butter and cream cheese on medium until smooth and creamy.
  2. Add Vanilla and salt. Mix for another minute.
  3. Add confectioners sugar and mix on low until incorporated.
  4. Add Whiskey and mix until smooth.
Assembly
  1. Add cream cheese to piping bag with open round piping tip (or star tip for added visual).
  2. Pipe cream cheese onto the bottom of 1 cake round. Sprinkle some of the pecans on cream cheese is you wish.
  3. Sandwich 2 rounds together and roll sides in candied pecans.
  4. Store in airtight container up to a week… if they last that long 😉
Recipe Notes

#20 Scoop
Baking Sheet
Parchment Sheets
1A piping tip
1M piping tip
Disposable piping bags

Note:
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 more firm.

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.