Pumpkin Whoopie Pies

I decided to bake something for Thanksgiving. I was going to bake a pumpkin pie, but wanted to do something different this year, especially because we were going to our cousin’s house. I figured there would be a pumpkin pie, and although there was, my brother said mine would’ve been better. Hey, what can I say… I’m a pretty good baker. Anyways, I decided to make pumpkin whoopie pies instead with a cream cheese filling. I received the book of whoopie pie recipes from my dad months and months ago, and it has not failed me since. I was extremely happy with the outcome.

Pumpkin Whoopie Pies

Ingredients:

for the Whoopie Pies:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup brown sugar
1/2 cup unsalted butter, at room temperature
1 1/2 cups solid pack pumpkin
1 egg
1 teaspoon vanilla

for the Filling:

4 ounces of cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 1/2 cups confectioner’s sugar
1 teaspoon vanilla extract [I excluded, on accident, and it still came out great]

Directions:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt onto a sheet of parchment paper.

3. In the work bowl of a stand mixer fitted with a paddle attachment, beat together the brown sugar and butter on low speed until just combined. Add the pumpkin, then the egg, beating well. Add the vanilla and beat until combined.

4. Add the flour mixture and beat on low until just incorporated scraping down the sides of the bowl.

5. Using a 2 tablespoon scoop, drop about 2 tablespoons of batter onto the prepared baking sheets and repeat, spacing them 2 inches apart. Bake one sheet at a time for 15 minutes [or until cakes begin to crack & they’re firm to touch]. Let the cakes cool on sheet for 5 minutes and transfer them to a rack to cool. Repeat baking with next sheet.

6. For the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium. Beat until creamy and smooth, about 4 minutes.

7. Put filling in an icing bag [without the tip], and squeeze in a circle on one of the flat pies, and combine with the other side.

Source: Whoopie Pies Book

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