PUMPKIN WHOOPIE PIES
I spotted these on Seriouseats.com this week and couldn't resist (they're originally from the bakery Baked). We enjoyed them at our office Halloween party. Recommendation: Eat them fresh -- they lose their punch when they sit overnight in the fridge and can get too wet. Expect a denser, cake-like cookie and not the usual fluffy chocolate whoopie pie. To up the orange color, maybe mix in some food coloring to the icing or add colored sugar to the edges.
Provided by Kristine at Food.com
Categories Dessert
Time 35m
Yield 24 large cookie sandwiches, 24 serving(s)
Number Of Ingredients 16
Steps:
- Prep the cookies first. Preheat your oven to 350°.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
- In a separate bowl, whisk the brown sugar and oil together until combined.
- Add the pumpkin puree and whisk to combine thoroughly.
- Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
- Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
- Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
- Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
- Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
- To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
- In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
- Add the cream cheese and beat until combined.
- Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
- To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
- Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
- 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 this until you use all your cookies.
- Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
Nutrition Facts : Calories 345.3, Fat 16.8, SaturatedFat 5.6, Cholesterol 36.1, Sodium 208, Carbohydrate 47.2, Fiber 1, Sugar 33.1, Protein 3
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Syed Usman
[email protected]Overall, I thought these whoopie pies were a good recipe. I would definitely make them again.
horAin bAloch
[email protected]I had some trouble getting the cream cheese frosting smooth, but it still tasted good.
Saleh Bai
[email protected]The whoopie pies didn't rise as much as I expected, but they still tasted good.
Shaheed Ali
[email protected]These whoopie pies are a bit too sweet for my taste, but I still enjoyed them.
saqib bashir
[email protected]I'm not a big fan of pumpkin, but I thought these whoopie pies were delicious. The cream cheese frosting really makes them.
Heather Eans Gayeski
[email protected]These whoopie pies are a bit time-consuming to make, but they're definitely worth the effort.
Minhyukss smile
[email protected]I didn't have any pumpkin pie spice, so I used a blend of cinnamon, nutmeg, and ginger. It worked perfectly.
Syed Shoaib
[email protected]I'm allergic to nuts, so I substituted the walnuts in the recipe with chopped pecans. They turned out great!
gulzaman Khan
[email protected]These whoopie pies are a great way to use up leftover pumpkin puree.
Khan Rashad
[email protected]I made these whoopie pies with my kids and we had a lot of fun. It's a great activity for a rainy day.
Sabrina Akter
[email protected]These whoopie pies are the perfect size for a snack or dessert.
firas suliman
[email protected]I love the cream cheese frosting on these whoopie pies. It's the perfect balance of sweet and tangy.
Nicole Warner
[email protected]These whoopie pies are so easy to make and they taste amazing. I highly recommend them.
Smita Khadka
[email protected]I've made these whoopie pies several times now and they're always a hit. They're my go-to dessert for fall gatherings.
sifat hossien
[email protected]I made these whoopie pies for my kids' Halloween party and they were a huge success. The kids loved them!
Lili Beth
[email protected]These whoopie pies are the perfect fall treat. They're festive and delicious.
Tatenda Chimbwanda
[email protected]I'm not usually a fan of pumpkin desserts, but these whoopie pies changed my mind. They're so good!
Minghaa April
[email protected]The pumpkin flavor in these whoopie pies is subtle but delicious. They're perfect for a fall dessert.
Miriam Williams
[email protected]I love how easy these whoopie pies are to make. I was able to whip up a batch in no time.
Bijay Yadav
[email protected]These pumpkin whoopie pies were a hit at my fall party! They were so moist and flavorful, and the cream cheese frosting was the perfect complement.