Tuesday, November 25, 2008

Pumpkin Whoopie Pie

Just in time for Thanksgiving






















I had been planning on making these for quite sometime. I originally wanted to make then in the beginning of October. When that did not happen I figured I would make them for Halloween. When Halloween passed and I had not make then I decided I would make them for Thanksgiving, and alas I actually made them.

Whoppie Pie is definitely a regional dessert so I had never tried it growing up. I am not sure when I first heard of it, but it sounded like something I would like. For those of you that are unaware of what exactly Whoopie Pie is, it is essentially two cake like cookies sandwiched with some time of frosting. I think the most traditional flavor is Chocolate Cookies with Vanilla Cream centers. If you have seen Oreo Cakesters, I believe they are Oreo's version of Whoopie Pie. So when I saw recipes popping up for Pumpkin Whoopie Pie I knew it was time for me to try them out. I throughly enjoyed these cookies/cakes/pies (not sure what to call them) and will likely be making them again next year for Thanksgiving. I will have to see how well they go over with the crowd. If you like pumpkin pie, cake, bread, or muffins you will definitely like these.

As most of you know by now, normally post once a week, generally on weekends. I wanted to make sure I got this recipe posted before Thanksgiving. I am not sure if I will be posting this weekend since I am posting this recipe now. If I am lucky I will get some more recipes from my boyfriend's mom while we are visiting this week. I hope everybody has a Happy Thanksgiving!

Pumpkin Whoopie Pie with Cream Cheese Filling
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Pumpkin Whoopie Cookies

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk the sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart.
Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies.

Cream Cheese Filling

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment or with hand mixer, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
Add the powdered sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.

To assemble:
Turn half the cooled cookies upside down. Drop spoonfuls of filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving. Makes about 2.5 dozen.

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