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    You are in: Home / Recipes / Pumpkin Whoopee Pies(Cook's Illustrated) Recipe
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    Pumpkin Whoopee Pies(Cook's Illustrated)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Coppercloud's Note:

    This recipe, submitted by Robin Smith of Berryville, VA was one of the winners of our 2005 Holiday Cookie Contest. Use pumpkin puree (sometimes calls packed pumpkin) for this recipe, not pumpkin pie filling.

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    Ingredients:

    Serves: 18

    Yield:

    cookies

    Units: US | Metric

    Filling

    Directions:

    1. 1
      For the cookies: Adjust oven racks to upper-middle and lower-middle position and heat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
    2. 2
      Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
    3. 3
      Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
    4. 4
      For the filling: With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners’ sugar, beating until smooth, about 1 minute.
    5. 5
      Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling. (Cookies can be refrigerated in airtight container for up to 4 days).

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Whoopee Pies(Cook's Illustrated)

    Serving Size: 1 (121 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 414.8
     
    Calories from Fat 155
    37%
    Total Fat 17.2 g
    26%
    Saturated Fat 5.8 g
    29%
    Cholesterol 41.1 mg
    13%
    Sodium 419.7 mg
    17%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 1.0 g
    4%
    Sugars 35.5 g
    142%
    Protein 4.3 g
    8%

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