Receta Pumpkin Whoopie Pies
October is by far my favorite month of the year. The leaves are changing, the air is crisp, and turning on the oven brings a welcome warmth to the home. We are experiencing below normal temperatures (it feels more like late November than mid-October), yet the meteorologists insist winter will be warmer than usual where I live.
I’ll believe it when I see it.
But for now, I will continue turning on my oven as oven as possible in an attempt to warm my place up a bit. For months now, I’ve been impatiently waiting to make Baked’s pumpkin whoopie pies. Though I want nothing to do with pumpkin pie, I will happily consume pumpkin bread, pumpkin scones, pumpkin bars…and now pumpkin woopie pies. Imagine a thick layer of cream cheese icing sandwiched between two cakey pumpkin cookies. Sounds good, no?
These rich treats deliver exactly what you expect in a neat little package.
Pumpkin Whoopie Pies
adapted from Baked: New Frontiers in Baking
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups firmly packed light brown sugar
- 1 cup canola oil
- 3 cups chilled pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups confectioners’ sugar
- ½ cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
Preheat the oven to 350*F. Line two baking sheets with parchment or silicone mats.
In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk the brown sugar and oil until mixed. Add the pumpkin and whisk to combine. Add the eggs and vanilla, whisk to combine.
Sprinkle the flour over the pumpkin mixture and whisk until no traces of flour remain.
Use a small ice cream scoop to drop spoonfuls of dough an inch apart onto baking sheets. Bake for 12 minutes or until the cookies are cracked on top and an inserted toothpick comes out clean. Allow cookies to cool completely on the pans.
For the icing, sift the confectioners’ sugar into a medium bowl.
Fit an electric mixer with the paddle attachment. Mix the butter and cream cheese on medium speed until smooth and combined. Add the confectioners’ sugar and beat until combined. Lower speed and add the vanilla, beat until just mixed.
Refrigerate the icing for 20 minutes.
Using a small ice cream scoop, place a scoop full of filling on the flat side of one cookie and sandwich with another. Press gently to spread the filling to the edges of the cookies. Store covered in the refrigerator, separating layers of whoopie pies with waxed paper.
cookies,
cream cheese frosting,
pumpkin,
seasonal