Pumpkin Whoopie Pies
A soft, cakey cookie seasoned for the season, then filled with the creamiest, velvety cream cheese frosting filling. An Autumn delight!
Pumpkin Whoopie Pies
¾ cup brown sugar ½ cup white granulated sugar ¾ cup butter, melted and cooled 1 cup solid pack pumpkin or pumpkin puree 2 large eggs 1 tablespoon vanilla extract 1 2/3 cups flour 1 teaspoon baking powder 2/3 teaspoon baking soda ¾ teaspoon salt 1 teaspoon Chinese 5-Spice Powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 1/8 teaspoon ground allspice
Filling:
6 ounces full-fat cream cheese, softened ¼ cup softened butter (1/2 stick or 4 tablespoons) 1 1/2 teaspoons vanilla extract 3 - 3 1/2 cups powdered sugar pinch of salt
-Preheat oven to 375 degrees. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
-In a large mixing bowl, mix the cooled, melted butter and sugars together. Add the pumpkin, eggs and vanilla extract. Beat on medium-high speed until well combined.
-Mix the dry ingredients together in a separate bowl and then gradually stir into wet ingredients, beating on low speed, just until well combined and the batter is smooth. (Be careful not to overbeat.) The batter should be thick enough to hold its shape when mounded on the cookie sheet. If not, add a bit more flour to the mixture, about 2 tablespoons at a time. The batter should be soft but still hold its shape.
-Use a medium-sized cookie scoop or a tablespoon to drop batter onto the prepared baking sheet, spacing scoops at least 2 inches apart. You do not want the cookies to touch during baking in order for them to have a perfectly round shape. Bake for 9-10 minutes, then remove from the oven and allow cookies to cool completely on the baking sheet.
To make the filling:
-Place the softened butter and cream cheese in a medium mixing bowl. Beat the butter and cream cheese together until very smooth and creamy. Add the powdered sugar, then mix on low until incorporated. Increase the speed to medium-high, then beat until smooth. Stir in the vanilla extract and salt. Let filling sit for about 30 minutes before using.
-Identify two of your cookies that are approximately the same size and shape. Place the frosting into a piping bag fitted with a large star tip. Pipe the filling onto one cookie of the pair, starting around the edges, then filling in to the center. Place the matching cookie on top, then press gently. Continue with all the cookies and filling.
-Chill in the refrigerator until ready to serve. Cookies are good cold or at room temperature. Makes 12 - 15 whoopie pies, depending on the size of the cookie scoop used.
Mix the batter according to the directions, then place scoops of batter with a cookie scoop, onto a parchment lined baking sheet.
Bake cookies until rounded and just firm on top. Remove from oven and let cool completely.
Mix filling ingredeints until smooth and creamy, then pipe onto the bottom surface of one cookie.
Match with a cookie of similar size and place on top of the cookie with the filling to create a sandwich.
Chill cookies until ready to serve.
Don’t be stingy with the filling - let your eaters know what they’re in for!
Whoopy! Just what you would like to eat for an autumn version of New England’s special treat!
PERSNICKETY NOTES:
**You can use 1 tablespoon of Pumpkin Spice seasoning instead of adding the ginger, nutmeg, allspice and ground cloves separately, if preferred.
**If you don’t have a piping bag, simply spread a generous helping of the filling on to the cookie, using a knife or spatula.
