Wednesday, February 3, 2010

Pumpkin Whoopie Pies

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I never really go into the whole whoopie pie craze. I now regret that whole heartedly. Not because I like to be trendy but because they are the perfect ratio. Now I’m a little Type A and I like things to have a certain ratio of ingredients. So when cupcakes are all cake and no frosting or vice versa I really don’t like it. So these are perfect not only is the ratio perfect but you surround the great cream cheese frosting with cake on both sides. And Can I just say Cream Cheese Frosting rocks, I don’t care what my sister says.  Yes I know you are probably in shock right now but it is true there are people out there who apparently don’t think Cream Cheese Frosting is the best thing in the world and could eat a bowlful of it on a semi regular basis. Not that I have ever done that before. Back to the whoopie pies, they really are a perfect dessert and the fact that they are hand held makes them even better. I know what I will be serving at the Super Bowl now!

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Pumpkin Whoopie Pies – Adapted from Martha Stewart

3 cups of AP Flour

1 teaspoon of salt

1 teaspoon of baking powder

1 teaspoon of baking soda

1 tablespoon of Cinnamon

2 tablespoons of Pumpkin Pie Spice

2 cups of light brown sugar

1 cup of vegetable oil

3 cups of pumpkin puree

2 eggs

1 teaspoon of Vanilla

Vanilla Bean Cream Cheese Filing

12 oz of Cream Cheese, softened

4 oz of unsalted butter, softened

2 tablespoons of vanilla bean paste

2 1/2 cups of powdered sugar

 

To make the Cookies -

Preheat oven to 350 degrees, line two baking sheets with parchment paper and set aside. In a medium bowl combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.  In a Large bowl combine the brown sugar and oil until well mixed. Add in the pumpkin and stir to combine. Add in the eggs and vanilla and mix until combined. Add the dry ingredients to the wet and mix until completely incorporated.

Using a tablespoon ice cream scoop, drop scoops on the parchment paper about 1 inch apart.  Bake for 15 – 17 minutes rotating the pans half way through. The tops should be just starting to crack or firm to the touch. Let them cool completely before filling.

To Make the Filling -

Cream together the cream cheese and the butter until they are light and fluffy. Then add in vanilla bean paste and stir to combine. Sift in the powdered sugar in 3 additions making sure to mix well after each addition. Set this aside to chill in the fridge for at least 15 minutes.

Using a piping bag, pipe a good amount of frosting on one cookie and top with another cookie pressing down ever so slightly. Repeat with the remaining cookies.

Note – The Recipe from Martha said it makes 12 sandwiches, I made 24.