Wednesday, April 13, 2011

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
1 1/2 c all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 c packed dark-brown sugar
1/2 c vegetable oil
1 1/2 c pumpkin puree, chilled
1 egg
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
3. In another large bowl, whisk together brown sugar and oil until well combined. Add the chilled pumpkin puree and whisk until combined. Add egg and vanilla and whisk until well combined.
4. Add the flour mixture over pumpkin mixture and whisk until fully incorporated.
5. Using a small ice cream scoop with a release mechanism (about 1/8 cup if you don't have one), drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. (I got approx. 24 "cookies" to make 12 total pies.)
6. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Vanilla Bean Cinnamon Cream Cheese Filling

1 1/2 cup powdered sugar
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon

1. Sift the powdered sugar into a medium bowl; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add the cream cheese and beat until well combined. Add powdered sugar, vanilla bean paste and cinnamon; beat until smooth.

When the cookies have cooled completely, place a large dollop of filling on the flat side of 6 of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to a container and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving.

Adapted from Martha Stewart

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