November 14, 2011

Pumpkin Whoopie Pies with Cream Cheese Filling

Posted by Laura

It's time for whoopie...pies (whoa! what kind of a blog is this!). Ahem, anyways, this recipe is brought to you by Matt Lewis from Baked Bakery and featured on Martha Stewart's website. These whoopie pies have become somewhat of a tradition around our home since I've been making them every year. Because I make them with canned pumpkin, I could technically make them anytime of the year but my palate really starts craving them around the end of October/beginning of November.






Ingredients

For The Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract

For The Cream Cheese Filling
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract




Directions
  1. Preheat oven to 350 degrees. 
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In a separate bowl, mix together the following ingredients in order (stirring well before adding the next): brown sugar, oil, pumpkin puree, eggs, and vanilla. Combine with flour mixture and mix well.
  3. Using a small ice cream scoop with a release mechanism (or the good 'ol finger and spoon trick), drop heaping tablespoons of dough onto parchment paper lined baking sheets, about 1 inch apart. Bake about 15 minutes or until a toothpick inserted comes out clean. Let cool completely on pan.
  4. To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar (with a sifter) and vanilla, beat just until smooth (side note: filling can be made up to a day in advance...cover and refrigerate then let stand at room temperature to soften before using).
  5. To assemble the whoopie pies: Fill a pastry bag (or ziplock bag) with filling. Snip the end and squeeze filling onto whoopie pies. Refrigerate cookies at least 30 minutes before serving and up to 3 days.





Do you have a favorite fall dessert to make? Does is make you feel all warm and fuzzy inside? We'd love to hear about it and even feature it here! Email us at planteatcreate@gmail.com if you'd like to share your fall warm-and-fuzzy recipe with PEC readers. Happy fall!

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