Tuesday, October 19, 2010

Pumpkin Whoopie Cookies

Pumpkin Whoopie Cookies

3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. ground cinnamon*
1 Tbsp. ground ginger*
1 Tbsp. ground cloves *Yes, these are the correct amount of spices and they blend so well with these cookies, so follow the amounts.
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled *I used fresh pumpkin and it worked great!
2 large eggs
1 tsp. vanilla
1) Preheat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat; set aside. *I used Silpats--worked perfectly!

2) In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

3) Using a small ice cream scoop with a release mechanism, (*or using one of these scoops--which also worked great) drop heaping tablespoons of dough onto prepared baking sheets, about 1-inch apart. Transfer to oven and bake until cookies are just starting to crack on top and toothpick inserted into the center of cookie comes out clean, about 15 minutes. Let cool completely on pan.

Cream-Cheese Filling

3 cups confectioners' sugar
1/2 cup unsalted butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla

1) Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined.

2) Add confectioners' sugar and vanilla, beat just until smooth.

3) Transfer filling to a pastry bag and pipe onto whoopie pie (turned over, the flat side facing up) and pipe almost to the edge; filling the surface area. Place second whoopie pie (flat side facing down towards filling) and gently press until the filling spreads to the edge of the cookie.

4) Place cookies on baking sheet with parchment paper and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving.

*I know it's hard to wait, but they do taste better after they have rested for 30 minutes in the refrigerator--trust me! :)

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Posted by Kelly

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    (they looks so gooooooddddd!!)

  2. i have a recipe that a friend gave me for whoopie pies but PUMPKIN!!oh yes!