Are you tired of pumpkin yet? I’m not. Pumpkin-everything season is short, and it’ll be peppermint season before we know it. But I have a fun fall cookie that’s a nice alternative to pumpkin, just in case you need a little more variety in your life. It’s still orange-colored and bursting with cinnamon flavor, so I’m sure this guy and all your pumpkin goodies will get along very nicely sine they have so much in common.
Remember when whoopee pies had a real moment, back in 2009-10? I hopped wholeheartedly aboard the Whoopie Pie train. I even predicted they’d push the cupcake off the Trendy Dessert Throne. I was wrong. It was a close match, but The Donut blindsided (and delighted) everyone to steal the throne. But back to whoopies. I love them. And so should you.
I actually love them so much that I made hundreds of these mini whoopies for my brother’s wedding. I made this carrot cake variety, and some pretty adorable chocolate chip whoopies, too. I flew in a couple days before the wedding, and stayed at my sister’s house. We stayed up late into the night scooping mini-whoopies and destroying her kitchen with my sloppy baking techniques. All for the love of tiny cookies. And it was worth it. But I wasn’t the one who had to clean up that kitchen. Sorry, Sis.
I’ve lived in three states since I originally perfected my carrot cake whoopie pie recipe, and the only thing I’ve changed over all those miles is the filling. These babies are good with cream cheese frosting, but even BETTER with cinnamon buttercream. If you want to make the mini version (like I have here) you’ll want to pick up a .5 Tbsp cookie scoop. It really speeds up the process. But you can always use a measuring spoon. They key is to make the scoops as evenly sized as possible since you’ll be sandwiching two of them together.
The whole recipe is pretty straightforward, so print it out and get baking! I think the mini-size whoopies are best for parties so guests can try a little of everything. If big cookies are your thing, then increase the scoop size to 2 Tbsp, and the baking time to 20 min.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrot (about 2 medium carrots)
- Using a stand mixer and paddle attachment, beat together the butter and both sugars until light and creamy, about 5 minutes.
- Scrape the bowl, add the eggs and vanilla and beat until well mixed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.
- Slowly add the flour mixture to the sugar mixture in the stand mixer. Beat on low until just combined.
- Add the carrots, and mix on low until even consistency.
- Chill the batter in refrigerator at least 1 hour.
- Preheat oven to 350 and line baking sheets with parchment paper.
- Use a .5 Tbsp (25mm) cookie scoop, to drop cookie dough onto a parchment-lined baking sheet.
- You can fit about 20 of the mini cookies on one baking sheet (five rows of four cookies).
- After baking sheet is filled, bake cookies at 350 for 9 minutes. (or until the cakes spring back when touched lightly).
- Remove from the oven and let cool on cookie sheet for 5 minutes.
- Move to a cooling rack and cool completely.
- Use a pastry bag to pipe frosting into the center of one cookie, and sandwich another one on top. Let sit uncovered until the frosting sets up a bit, and then store in an airtight container using waxed paper between layers of cookies if stacking is necessary.
- If you're making mini whoopies, raisins are great, but you'll want to chop them up a bit so they don't take over the cookie.
- Coconut or currants are also fun additions to this recipe.
- To make regular-sized whoopies, increase the scoop size to 2 Tbsp, and increase baking time to 20 min.
- NOTE: level each scoop with a knife so you'll get same size for each cookie.
- Cream cheese frosting is a great filling for these cookies, but cinnamon buttercream is a fun alternative.