Thursday, September 20, 2012

Pumpkin Whoopie Pies

Adapted from Joy of Baking

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter, softened
2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups pumpkin puree (one 15 ounce can)
1/2 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

1. Preheat oven to 350ºF and line baking sheets with parchment paper. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
2. In another large bowl cream together butter and sugar until light and fluffy. Blend in eggs, one at a time, until smooth and combined. Blend in vanilla and pumpkin puree until combined.
3. Add flour mixture to pumpkin mixture and mix until smooth and thick batter forms. Drop batter by tablespoonfuls onto baking sheet, spacing about 2 inches apart.
4. Bake whoopie pies for 10-12 minutes until golden brown on the bottom and toothpick comes out clean. Let cool a couple minutes on the pan before transfering to a wire rack to cool completely.
5. For the filling, in a large bowl cream together cream cheese, butter, and vanilla until smooth. Gradually blend in icing sugar. Spoon into piping bag fitted with #12 tip or into sandwich bag with corner cut off.
6. Squeeze some filling onto the bottom center of one cooled cookie then sandwich together with another to make your whoopie pies! Serve & enjoy!

Makes about 30 assembled whoopie pies. For best keeping, store whoopie pies in an airtight container in the fridge. Bring to room temperature before serving. 

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