Sunday, November 1, 2009
Pumpkin Whoopie Pies
I have wanted to make these whoopie pies all fall. As soon at this yummy treat popped up in my google reader, I knew I would be trying to make them! There was a bit of a canned pumpkin shortage this season, and I had some difficulty finding pumpkin. Luckily the shortage seems to be over! The apartment smelled amazing as these were cooking. They seemed to be a hit at a birthday party that I brought them to. The cakes came out perfectly moist.
I have seen this recipe on many blogs recently; I followed the recipe I found at Lindsey's Kitchen.
Pumpkin Whoopie Cookies:
3 cups 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 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract
-Preheat the oven to 350F.
-Prepare two 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 two 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 a heaping TBSP of the dough onto the prepared baking sheet about 1 inch apart. Bake for 10-12 minutes, or until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. (I cooked them for close to 15 minutes)
-Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will probably look more like mini cakes than cookies.
Maple Syrup Cream Cheese Filling:
3 cups powdered sugar
1⁄2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 tbsp maple syrup
1 tsp vanilla
-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 and beat until combined.
-Add the powdered sugar, maple syrup and vanilla and beat until smooth.
(Be careful not to overbeat the filling)
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.