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pumpkin whoopie pies from serious eats newsletter

★★★★★ 3
a recipe by
Kay Day
Keokuk, IA

This recipe is from Michele Humes who adapted it from "Baked: New Frontiers in Baking by Matt Lewis & Renato Poliafito" with permission from Serious Eats newsletter. I've tried other Pumpkin Whoopie Pie recipes, but this is the best!

★★★★★ 3
serves 12
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For pumpkin whoopie pies from serious eats newsletter

  • 3 c
    all-purpose flour
  • 1 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 Tbsp
  • 1 Tbsp
  • 1 Tbsp
  • 2 c
    firmly packed dark brown sugar
  • 1 c
    vegetable oil
  • 3 c
    chilled pumpkin puree (use "pure" pumpkin, not pumpkin pie mix. if using 2 15-ounce cans pure pumpkin, remove 1/4 cup for another purpose. if using 1 29-ounce can pure pumpkin, remove 1/2 cup for another purpose.)
  • 2 lg
  • 1 tsp
    pure vanilla extract
  • 3 c
    confectioner's sugar
  • 1/2 c
    (1 stick) unsalted butter, softened
  • 8 oz
    cream cheese, softened
  • 1 tsp
    pure vanilla extract

How To Make pumpkin whoopie pies from serious eats newsletter

  • 1
    Directions for cookies:
  • 2
    Preheat oven to 350 degrees F.
  • 3
    Line two baking sheets with Silpat mats.
  • 4
    In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves toether and set aside.
  • 5
    In a separate bowl, whisk the brown sugar and oil together until combined.
  • 6
    Add the pumpkin puree and whisk to combine thoroughly.
  • 7
    Add the eggs and vanilla and whisk until combined.
  • 8
    Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
  • 9
    Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets about 1 inch apart.
  • 10
    Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.
  • 11
    Remove from the oven and let the cookies cool completely on the pan while you make the filling.
  • 12
    Directions for Cream Cheese Filling
  • 13
    Sift the confectioners' sugar into a medium bowl and set aside.
  • 14
    In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until is completely smooth, with no visible lumps.
  • 15
    Add the cream cheese and beat until combined.
  • 16
    Add the confectioners' sugar and vanilla and beat ultil smooth. Be careful not to overbeat the filling or it will lose structure.
  • 17
    (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room emperature before using.)
  • 18
    Assemble the Whoopie Pies
  • 19
    Turn half the cookies upside down, flat side facing up.
  • 20
    Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
  • 21
    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.
  • 22
    Repeat until all the cookies are used.
  • 23
    Put the Whoopie Pies into the refrigerator for about 30 minutes to firm up before serving.
  • 24
    The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

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