Pumpkin Whoopie Pies from Serious Eats Newsletter
FOR THE PUMPKIN WHOOPIE PIES
firmly packed dark brown sugar
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.)
pure vanilla extract
FOR THE CREAM CHEESE FILLING
(1 stick) unsalted butter, softened
cream cheese, softened
pure vanilla extract
2Preheat oven to 350 degrees F.
3Line two baking sheets with Silpat mats.
4In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves toether and set aside.
5In a separate bowl, whisk the brown sugar and oil together until combined.
6Add the pumpkin puree and whisk to combine thoroughly.
7Add the eggs and vanilla and whisk until combined.
8Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
9Use 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.
10Bake 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.
11Remove from the oven and let the cookies cool completely on the pan while you make the filling.
12Directions for Cream Cheese Filling
13Sift the confectioners' sugar into a medium bowl and set aside.
14In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until is completely smooth, with no visible lumps.
15Add the cream cheese and beat until combined.
16Add 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.)
18Assemble the Whoopie Pies
19Turn half the cookies upside down, flat side facing up.
20Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
21Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.
22Repeat until all the cookies are used.
23Put the Whoopie Pies into the refrigerator for about 30 minutes to firm up before serving.
24The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
About Pumpkin Whoopie Pies from Serious Eats Newsletter
Posted: Tue, Sep 6, 2011