pumpkin whoopie pies from serious eats newsletter

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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