Baking Challenge #8: Pumpkin Whoopie Pies

WHOOPIE!!! This recipe comes from the book, Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. This recipe was OH so yummy! The only snag that I ran into was with the cream cheese filling. It was a bit too runny even after adding some more powdered sugar to thicken it up and being chilled in the fridge. The evidence is in the lovely photo I took. However it still tasted amazing. If you have a cream cheese or vanilla frosting that you like that is thicker, try using that instead.























Pumpkin Whoopie Pies with Cream Cheese Filling

Makes about 12 Whoopie Pies

Ingredients for the Pumpkin Whoopie Cookies:
3 cups all- purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbs cinnamon
1 tbs ginger
1 tbs cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil (I used canola oil)
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

Ingredients for the cream cheese filling:
3 cups confectioner's sugar
1/2 cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract

Preheat the oven to 350˚ F. Line two baking sheets with parchment paper.

In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.

In a separate bowl, mix the brown sugar and oil together until combined. Add the pumpkin puree and mix to combine thoroughly. Add the eggs and vanilla and mix until combined.

Sprinkle the four mixture over the pumpkin mixture and mix until completely combined.

Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of dough onto the prepared baking sheets, about 1 inch apart. See Ex. 1. Bake for 10-12 minutes, until the cookies are just cracking on top and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool.














For the cream cheese filling, sift the confectioner's sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.

Add the confectioner's sugar and vanilla and beat until smooth. Be careful not to over beat the filling or it will lose structure. Cover the bowl tightly and put in the refrigerator.

To assemble the whoopies, turn half of the cooled cookie upside down and drop a dollop of filling onto the cookie. Then place another cookie on top. Place the whoopies in the fridge for about 30 minutes to firm up before serving.

****These are also great as cookies without the filling. Beware, it is mighty hard to eat just one.