Sunday, November 8, 2015

Pumpkin Whoopie Pies

If you're a follower of my blog, you know we grow and process our own pumpkins, which results in a lot of puree in the freezer. While I do like pumpkin pie, I've found other ways to incorporate the squash in both sweet and savory dishes. 

These whoopie pies are a fun change from a traditional pumpkin cake. They're portable and easy to eat. I especially like to serve them at a casual fall Supper Club where they can be enjoyed around the bonfire sans silverware. They also make a great addition to fall tailgates and school parties. Bonus: they can be made with whole grain flour.

The size of the cookies is up to you. I prefer a smaller size but you can make much larger. Just be sure to increase the bake time. 

Begin by combining butter, oil, sugar, molasses,
baking powder, baking soda, salt, and spices.

 Add eggs and pumpkin. The mixture may appear curdled. Don't worry -
the batter will come together with the addition of the flour.

Stir in flour, mixing just until smooth.

I have several dashers I use to make cookies,
but this is my favorite: 1 1/2 inch scoop.

Scoop batter onto cookie sheets. Instead of
parchment paper, I like using a silpat.

Bake 8-9 minutes. Let cool on the baking
sheet for 5 minutes before removing.

Combine filling ingredients and fill cooled cookies.

Pumpkin Whoopie Pies
Adapted from King Arthur Flour

1/2 cup soft butter
1/2 cup vegetable oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
15-ounce can pumpkin purée (or a scant 2 cups if using fresh puree)
3 1/4 cups All-Purpose Flour or White Whole Wheat Flour

8-ounce package cream cheese, room temperature
4 tablespoons soft butter
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper. Beat together the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy. Stir in the pumpkin.

Add the flour in two additions, mixing well after each addition. Use a small dasher to deposit the thick batter onto the prepared baking sheets. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 8 -9 minutes. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

Make the filling: Beat the cream cheese and butter until smooth and fluffy. Beat in the sugar in two additions. Add the vanilla and beat for 2 to 3 minutes, until very fluffy.

Assemble: Divide filling between half of cookies. Top with remaining cookies.
Yield: About 30 sandwich cookies.

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