PUMPKIN WHOOPIE PIES
I spotted these on Seriouseats.com this week and couldn't resist (they're originally from the bakery Baked). We enjoyed them at our office Halloween party. Recommendation: Eat them fresh -- they lose their punch when they sit overnight in the fridge and can get too wet. Expect a denser, cake-like cookie and not the usual fluffy chocolate whoopie pie. To up the orange color, maybe mix in some food coloring to the icing or add colored sugar to the edges.
Provided by Kristine at Food.com
Categories Dessert
Time 35m
Yield 24 large cookie sandwiches, 24 serving(s)
Number Of Ingredients 16
Steps:
- Prep the cookies first. Preheat your oven to 350°.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
- In a separate bowl, whisk the brown sugar and oil together until combined.
- Add the pumpkin puree and whisk to combine thoroughly.
- Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
- Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
- Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
- Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
- Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
- To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
- In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
- Add the cream cheese and beat until combined.
- Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
- To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
- Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
- Place another cookie, flat side down, on top of the filling.
- Press down slightly so that the filling spreads to the edges of the cookie.
- Repeat this until you use all your cookies.
- Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
Nutrition Facts : Calories 345.3, Fat 16.8, SaturatedFat 5.6, Cholesterol 36.1, Sodium 208, Carbohydrate 47.2, Fiber 1, Sugar 33.1, Protein 3
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Xolani Moyo
[email protected]I highly recommend this recipe for pumpkin whoopie pies. They're delicious and easy to make. You won't be disappointed!
karwan hatam
[email protected]These whoopie pies are the perfect size for a snack or dessert. They're also easy to pack for lunch or a picnic.
Elsie Sharp
[email protected]I made these whoopie pies for my family and they loved them! They said they were the best pumpkin whoopie pies they've ever had.
Raza Hussain
[email protected]These pumpkin whoopie pies are the perfect fall comfort food. They're warm, moist, and full of pumpkin flavor.
Amanda Love
[email protected]I'm not a baker, but these whoopie pies were easy to make and turned out great! I'm definitely going to make them again.
Alayinke Keukeu
[email protected]These whoopie pies are perfect for a fall bake sale or party. They're easy to make and everyone loves them!
Md Asif
[email protected]I used maple syrup instead of granulated sugar in the frosting and it gave it a wonderful flavor.
Rishat Islam
[email protected]I added a little bit of cinnamon and nutmeg to the batter and it really enhanced the pumpkin flavor.
My YouTube channel Abdullrahman
[email protected]These whoopie pies were easy to make and turned out great! I used canned pumpkin and they still tasted delicious.
ABU SESSAY
[email protected]I'm not a huge fan of pumpkin, but these whoopie pies were surprisingly good! The pumpkin flavor was mild and the cream cheese frosting was delicious.
Oreoluwa Lanre
[email protected]These pumpkin whoopie pies are the perfect fall treat! The pumpkin flavor is subtle and not overpowering, and the cream cheese frosting is light and fluffy.
Sylvanius Flowers
[email protected]I made these whoopie pies for a fall party and they were a huge success! Everyone loved them.
Aditta Meisafitri
[email protected]These pumpkin whoopie pies were a hit! They were so moist and fluffy, and the cream cheese frosting was the perfect complement. I will definitely be making these again.