Thursday, November 25, 2010

Pumpkin Whoopie Pies

I've been wanting to make something "pumpkin" all fall. When I recently started my new rotation in the hospital, I was soon asked when the pumpkin treats would appear on my blog. Sadly, it isn't until Thanksgiving day that I finally post something. (However, my colleagues will be getting to enjoy these treats as I am bringing them in to share while I'm on call.)

This recipe also let me finally try my hand at whoopie pies - but in a very miniature version! These are bite sized (although a large bite!), making it easy to find room to enjoy one without feeling overly stuffed. It also means they are very easy to share with lots of friends & family!

PUMPKIN WHOOPIE PIES (Adapted from The Novice Chef, originally from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Makes about 8 dozen bite sized whoopie pies

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup white sugar
1 cup dark brown sugar, firmly packed
1/3 cup canola oil
2/3 cup natural apple sauce
3 cups chilled pumpkin puree
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.

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

Mix the flour mixture and the pumpkin mixture together. Pipe the dough onto the prepared baking sheets, about 1 inch apart. (No tip used, just the bag. Mine were about the size of a quarter)

Bake for 8-12 minutes (depending on the size), until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.

Maple Cream Cheese Filling

3 cups powdered sugar
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
Add the powdered sugar, maple syrup and vanilla and beat until smooth.

To assemble:
Turn half the cooled cookies upside down. Pipe filling onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for at least 30 minutes to firm before serving. Best served cold.

ENJOY! Happy Turkey Day!

1 comment:

  1. Those look so pretty! :)

    I'm having my first linky party on my blog and the theme is pumpkin. I'd like to invite you to come link up your favorite pumpkin recipe. The link is open until Wednesday at midnight, so please stop by and say hi.

    ~Cookin' Cowgirl