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pumpkin whoopie pies: makes 12 large pies
Nb persons: 0
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Source:
| from baked (2008, p. 151) | |
| 3 cups | all-purpose flour |
| 1 tsp | salt |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 2 tb | cinnamon |
| 1 tb | ginger |
| 1 tb | cloves |
| 2 cups | firmly packed dark brown sugar |
| 1 cup | vegetable oil |
| 3 cups | chilled pumpkin purée, (yes, the chilling is important) |
| 2 large | eggs |
| 1 tsp | vanilla |
| for filling: | |
| 3 cups | confectioners' sugar |
| 1 stick | butter, softened |
| 8 oz | cream cheese, softened |
| 1 tsp | vanilla |
1. preheat oven to 350F. line two baking sheets with parchment.
2. whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
3. in separate bowl, whisk brown sugar and oil together until combined. add pumpkin purée and whisk to combine thoroughly. add eggs and vanilla and whisk until combined.
4. sprinkle flour mixture over pumpkin mixture and whisk until completely combined.
5. drop heaping tablespoon of dough onto prepared baking sheets, about 1 inch apart. bake 10-12 minutes, until cookies are just starting to crack on top and toothpick comes out clean from center of cookie. remove from oven and let cookies cool completely on the pan while making the filling.
6. sift confectioners' sugar into bowl and set aside. in bowl of electric mixer with paddle attachment, beat butter until completely smooth. add cream cheese and beat until combined.
7. add confectioners' sugar and vanilla and beat until smooth, but be careful not to overbeat.
8. turn half of the cooled cookies upside down (flat side up). drop a large scoop of filling on to flat side of the cookie. place another cookie, flat side down, on top of the filling. smooch a little so the filling spreads. put the whoopie pies in the fridge for about 30 minutes to firm up before serving.
pumpkin whoopies
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