pumpkin whoopie pies from serious eats newsletter

How To Make pumpkin whoopie pies from serious eats newsletter

• Step 1
  Directions for cookies:
• Step 2
  Preheat oven to 350 degrees F.
• Step 3
  Line two baking sheets with Silpat mats.
• Step 4
  In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves toether and set aside.
• Step 5
  In a separate bowl, whisk the brown sugar and oil together until combined.
• Step 6
  Add the pumpkin puree and whisk to combine thoroughly.
• Step 7
  Add the eggs and vanilla and whisk until combined.
• Step 8
  Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
• Step 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.
• Step 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.
• Step 11
  Remove from the oven and let the cookies cool completely on the pan while you make the filling.
• Step 12
  Directions for Cream Cheese Filling
• Step 13
  Sift the confectioners' sugar into a medium bowl and set aside.
• Step 14
  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until is completely smooth, with no visible lumps.
• Step 15
  Add the cream cheese and beat until combined.
• Step 16
  Add the confectioners' sugar and vanilla and beat ultil smooth. Be careful not to overbeat the filling or it will lose structure.
• Step 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.)
• Step 18
  Assemble the Whoopie Pies
• Step 19
  Turn half the cookies upside down, flat side facing up.
• Step 20
  Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
• Step 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.
• Step 22
  Repeat until all the cookies are used.
• Step 23
  Put the Whoopie Pies into the refrigerator for about 30 minutes to firm up before serving.
• Step 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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