12.11.2012

pumpkin whoopie pies

this fall, i've had a minor pumpkin obsession going on. first spiced pumpkin chocolate chip loaves, then pumpkin pie bars and pumpkin spice bundt cake. couple that with my adoration for the baked cookbooks (i've already started looking through the first two books to pick out this year's birthday cake) and i knew these whoopie pies would be killer. these are the first whoopie pies i've ever made. if others are as simple and delicious as these, i better jump on the whoopie pie train, asap.


pumpkin whoopie pies
adapted from baked: new frontiers in baking
30 minutes, makes 14 pies

for the cookies:
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 1/2 teaspoons ginger
1 1/2 teaspoons cloves
1 cup dark brown sugar
1/2 cup vegetable oil
1 1/2 cups pumpkin puree
1 egg
1/2 teaspoon vanilla extract

for the filling:
1 1/2 cups powdered sugar
1/4 cup (4 tablespoons) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
  1. preheat your oven to 350F and line a baking sheet with parchment paper. set aside.
  2. in a medium bowl, whisk the flour, salt, baking powder, baking soda, and spices and set aside.
  3. in a large bowl, whisk the brown sugar and oil until combined. add the pumpkin and whisk until combined. add the egg and vanilla and whisk until combined.
  4. add the flour mixture to the wet mixture and whisk until combined.
  5. drop a tablespoon to tablespoon and a half (size medium oxo cookie scoop) of batter pn the baking sheet about 1 inch apart. bake for 10 to 12 minutes, until the cookies are starting to brown and a toothpick comes out clean. let the cookies cool completely on the pan while you make the filling.
  6. to make the filling, mix all of the ingredients until smooth. beat another minute or two until the filling is light and smooth.
  7. when the cookies are cool, put them in pairs based on size and shape. place about a tablespoon of filling on one half and gently press the other cookie onto it. repeat with the rest of the cookies. store in the refrigerator and bring to room temperature before serving.

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