26 November 2008

Pumpkin Whoopie Pies


Did you know that Dean & DeLuca are selling these puppies for $55 a dozen? I could make a killing! Because they are so easy to make, seriously. And fun to assemble too.


The flavor is out of this world - Hubs took them to his office "Thanksgiving Potluck", and there were several requests for the recipe. They are sweet, spicy, deeply pumkin, and full of a soft, creamy cinnamon filling. Mmmmm. Take it from Peabody, who said she couldn't stop eating them (and she's one to give all her treats away) - these are well worth making.

Pumpkin Whoopie Pies



Ingredients:
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground fresh nutmeg
1 c. granulated sugar
1 c. dark brown sugar, firmly packed
1 c. canola oil
3 c. chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract
3 c. powdered sugar
1/2 c. unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
1 Tbsp. cinnamon
1 tsp. vanilla

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.

For the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.

To assemble: Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.

7 comments:

Cherie said...

These look amazing! Definitely on my list of things to make!!

cjeanette said...

I *almost* made this for cookie swap. They look sooo yummy!

Amy Gillespie said...

Just wanted to say Happy Thanksgiving!

Snooky doodle said...

You re really tempting me in making these . They look delicious :)

The Rastafarian's Kitchen said...

I tried making chocolate whoopie pies with pumpkin filling awhile ago. Didn't work! These look much better, I'll be trying them soon :)

Mandie said...

Yum I am missing home during the holidays and since my mom's family is from Lacaster County this includes whoppie pies! So thanks so much for this!

But I am curious how many this recipe makes?

OliveU said...

These look yummy! I made some red velvet ones that look just like these. Love your photos:)