Thursday, March 10, 2011

Pumpkin Whoopie Cookies #2

1 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
dash of salt
1/4 c butter, softened
5/8 c sugar (1/2 + 1/8)
1 egg
1/2 a 15 oz can of pumpkin
1 tsp vanilla
Cream Cheese Filling
4 oz cream cheese
2 tablespoons butter
1/2 tsp vanilla extract
1/2 c powdered sugar
1 tablespoon cinnamon
1. For cookies: Preheat oven to 350 degrees F. Lightly grease sheets
2. Combine flour, baking powder, baking soda, cinnamon, ginger, ground cloves, and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add egg and beat well. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Spoon the dough into a freezer ziploc bag, and cut the tip
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: whisk cream cheese, butter and vanilla extract in small mixer bowl until fluffy. Gradually beat in powdered sugar and cinnamon until light and fluffy.
5. Spread filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Yields about 20 scrumptious whoopie pies.
6. Pour yourself a glass of eggnog or hot cocoa and add a few whoopie pies and you're good to go.

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