Tuesday, November 1, 2011

Pumpkin Whoopie Pies

I had never made whoopie pies before. I see them all the time, and was anxious to try them. A pumpkin variety seemed perfect for my first attempt. The ingredients were a bit surprising to me, 1 whole cup of vegetable oil and no butter? I wasn't too sure about that, but these cookies do have more of a cake like texture. The addition of the molasses contributed to a deep rich pumpkin flavor.

The other surprise was that the batter was more on the runny side, again, more like a cake batter. They spread out nicely and yet not too thin at all.

These were a lot of fun to make and I am looking forward to trying many varieties of this yummy treat!

They're filling enough to make a great dessert or to just have on hand as a sweet treat for the holidays.

Pumpkin Whoopie Pies

  • Parchment paper
  • 1 15 ounce can pumpkin puree
  • 2 large eggs
  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 2 tablespoons molasses
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups flour

  • 4 ounces (1 stick) butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla

For the cookies: Preheat oven to 375. Line 2 baking sheets with parchment paper. Using
an electric mixer, blend the pumpkin, eggs, brown sugar , oil and molasses together on
medium speed until well combined - approximately 2 minutes. Scrape down the sides of the
bowl, and add the salt, ginger, cloves, cinnamon, nutmeg, baking powder, and baking soda.
Mix until incorporated. Add the flour to the wet ingredients and beat until well combined,
approximately 1 minute. Drop batter onto baking sheets 2 inches apart making 28 cookies.
Bake 10-12 minutes. Remove from oven and transfer to rack to cool.

For the filling: Using an electric mixer, whip together butter and cream cheese on high
speed until fluffy - approximately 3 minutes. Add sugar a cup at a time and vanilla, beat
until smooth.

To assemble: Spread flat side of the cookies with approximately 2 tablespoons of filling.
Top with remaining cookie, flat side touching the filling. Serve.

Note: For best storage, wrap each pie individually in plastic wrap.

Yield: approximately 14 pies

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