Sunday, September 13, 2009

Pumpkin Whoopie Pies

I've been hearing grumblings at school recently. "Where are the cupcakes?" "We haven't had any goodies recently." They're right. I've gotten lazy about spoiling my friends. I had some extra time today, so I made them these fall treats to take to school in the morning. My future sister-in-law, Hannah, was my assistant for this recipe (and Phillip's birthday torte), and we both made sure to test these to make sure they passed our standards. They were soft and pumpkin-y, perfect for my friends!


For the pumpkin cookies:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground 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

For the maple cream cheese filling:
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 tbsp. maple syrup
1 tsp. vanilla extract

To make the pumpkin cookies, preheat the oven to 350° F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, salt, baking soda, and spices. Set aside. In a separate bowl, whisk 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 the dough onto the prepared baking sheets (about 1.5-2 tablespoons.), about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.

To make the filling, in the bowl of an electric mixer fitted with the 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 or it will lose structure.

To assemble, turn half of the cooled cookies upside down. Pipe filling onto the flat side of the overturned cookies. 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 until all the cookies are used. Refrigerate for at least 30 minutes to firm before serving.

Source: Annie's Eats


Beth G. @SweetLifeKitchen said...

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Wendy said...

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