Sunday, October 31, 2010

Pumpkin Whoopie Pies



Happy Halloween!!! I know everyone's probably pretty pumpkin'd out already, but I just had to feature a pumpkin recipe today. These whoopie pies are a twist on the classic chocolate version. The mellow pumpkin flavor of the cookie pairs perfectly with the icing which is studded spices to be interesting without being overpowering.

The recipe comes from King Arthur Flour's Cookie Companion. It makes soft, moist, cake-like cookies which are then sandwiched around a tangy-sweet cream cheese filling. The cookies are so good you almost don't need the filling, thus enabling you to save a few calories! ... Or rendering them more acceptable to serve for breakfast.

Pumpkin Whoopie Pies
24 - 2" sandwich cookies | adapted from KAF's Cookie Companion

1/2 cup soft butter
1/2 cup vegetable oil
2 cups packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cups (15 oz.) canned pumpkin puree
2 1/4 cups flour

8 oz cream cheese, room temperature
4 tablespoons soft butter
2 cups confectioners sugar, sifted
1 teaspoon vanilla extract
1/4 cup diced crystallized ginger, optional

1. Cookies: Preheat the oven to 375 degrees F. Grease/line two baking sheets. Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices.

2. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy. Stir in the pumpkin. Add the flour in two additions, mixing well after each addition.

3. Use a mini-muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 14-16 minutes. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

4. Filling: Beat the cream cheese and butter until smooth and fluffy. Beat in the sugar in two additions. Add the vanilla and beat for 2 to 3 minutes, until very fluffy. Stir in the crystallized ginger.

5. Assemble: Sandwich two cookies around 1 tablespoon of filling.

11 comments:

Barbara Bakes said...

Yummy cookies for breakfast - I like that idea!

Brenda said...

There can never be too many pumpkin recipes in the fall Tia. I've seen these around and keep wanting to make them. They look so darn good, especially with that filling. Happy Halloween!!!

Danielle said...

I just made pumpkin whoopie pies too! They're very good(: I like that you used ginger in the filling.. that's a great idea!

kitchen flavours said...

Your whoopie pies looks great! Another delicious pumpkin recipe, don't worry, everyone loves pumpkin, it's always great to know various ways of using them, and this is fabulous!

♥Sugar♥Plum♥Fairy♥ said...

Oh so cute whoppie pies!!
Lovin them!!
happy day!!

bellini valli said...

I don't think I could ever tire of pumpkin this time of year. It is a special treat.

Brenda said...

Tia, did you forget to add these to Cookbook Sundays this week? I'm only asking as I see you have Cookbook Sundays as a tag but you never added them. Just curious! :o)

Brenda said...

Thanks for adding these to Cookbook Sundays Tia. They still look delicious, lol! :o)

Pattie @ Olla-Podrida said...

I made Martha's chocolate whoopie pies with pumpkin filling and they were delicious. I was surprised at how relatively easy they were to make...and such fun! Enjoyed your post.

Melynda said...

What a treat these will be, love pumpkin and cream cheese together!

Couscous & Consciousness said...

To be honest I've never had a whoopie pie, but these definitely look good - maybe it's time for me to try them.
Sue :-)