A Cozy, At-Home Baking Day or a Trip to the Bakery—Either Choice is a Win!

Blue Ribbon Café & Bakery

 515 S. Washington Ave., Emmett

Angelique (Angie) Rose Dauenhauer has been head dessert baker at the Blue Ribbon Bakery & Cafe in Emmett Idaho for the past six years. Angie discovered this recipe for pumpkin whoopie pies four years ago in an old baking book, and they were an instant hit. Big, fat, cake-like cookies are sandwiched with a layer of cream cheese filling and are a seasonal favorite available at the bakery from September through January.

“They are so popular that I have a hard time keeping them in the case,” Angie says. “Along with another favorite, our sugar cookies, they fly out of here so quickly that I can’t keep up. Even customers who don’t care for pumpkin say this is their favorite pumpkin treat.”   

Though she has always loved baking, Angie credits Stephanie Dykema, owner of the Blue Ribbon, for giving her the opportunity that started her career. Stephanie mentored Angie, taught her recipes, shared her knowledge of baking and gave her access to all the tools and the kitchen.  

“I started making all kinds of desserts, cookies, cupcakes, brownies and creampies, and specialty birthday and wedding cakes all from scratch,” Angie says. “There was some trial-and-error, but overall it has been going very well from the start. I get a lot of compliments, and everyone quickly buys up all my products keeping me very busy. Blue Ribbon is such a nice place to work; everyone’s like family. And the dining room has a great atmosphere—a very homey feeling, a clean, small-town cafe.”

The Blue Ribbon Bakery is also known for its cherry pie, cinnamon rolls, caramel pecan rolls and homemade bread.

Pumpkin Whoopie Pies



1 ½ cups pumpkin

2 large eggs

2 cups brown sugar

1 cup vegetable oil

2 tablespoons molasses

1 teaspoon salt

1 teaspoon ground cloves

1 teaspoon ground ginger 

1 teaspoon cinnamon 

1 teaspoon baking powder 

1 teaspoon baking soda 

3 cups all-purpose flour 


1 cup butter, softened

8 ounces cream cheese, softened  

6 cups confectioner’s sugar


Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

To make cookies:

In a mixer, beat together pumpkin, eggs, brown sugar, oil and molasses. Scrape down the bottom and sides of the bowl, then beat in the salt, spices, baking powder and baking soda. Add the flour and beat for 1 minute. Scrape the sides of the bowl then beat for a few more seconds to make sure everything is thoroughly mixed. Use a muffin scoop for larger cookies or a 2-ounce scoop for smaller cookies. Drop the batter onto prepared baking sheets 2 inches apart. Bake the cookies 10 to 12 minutes until they feel slightly firm to the touch. When you press your finger in the center, they will slightly spring back.

To make filling: In a mixer bowl, combine the softened butter and cream cheese and beat together until fluffy. Add confectioner’s sugar 1 cup at a time at slower speed. Scrape the sides of the bowl, beat on high for 1 more minute.

To assemble: Scoop a generous amount, about 2 tablespoons, of filling to the flat side of one cookie then sandwich together with a second cookie. Enjoy!