Pumpkin Whoopie Pies

Name: Pumpkin Whoopie Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 large cookie sandwiches, 24 serving(s)
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 tablespoons cinnamon; 1 tablespoon ground ginger; 1 tablespoon ground cloves; 2 cups packed dark brown sugar; 1 cup vegetable oil (I substituted canola oil); 3 cups chilled pumpkin puree; 2 eggs (large ones); 1/2 teaspoon vanilla extract; 3 cups confectioners' sugar; 1/2 cup unsalted butter, softened; 8 ounces cream cheese, softened; 1 teaspoon vanilla extract

(3)

Recipe by Kristine at Food.com

I spotted these on Seriouseats.com this week and couldn't resist (they're originally from the bakery Baked). We enjoyed them at our office Halloween party. Recommendation: Eat them fresh -- they lose their punch when they sit overnight in the fridge and can get too wet. Expect a denser, cake-like cookie and not the usual fluffy chocolate whoopie pie. To up the orange color, maybe mix in some food coloring to the icing or add colored sugar to the edges.

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READY IN: 35mins

SERVES: 24

YIELD: 24 large cookie sandwiches

UNITS: US

INGREDIENTS

Nutrition

Whoopie Pies
3

cups all-purpose flour
1

teaspoon salt
1

teaspoon baking powder
1

teaspoon baking soda
2

tablespoons cinnamon
1

tablespoon ground ginger
1

tablespoon ground cloves
2

cups packed dark brown sugar
1

cup vegetable oil (I substituted canola oil)
3

cups chilled pumpkin puree
2

eggs (large ones)
¹⁄₂

teaspoon vanilla extract
Cream Cheese Filling
3

cups confectioners' sugar
¹⁄₂

cup unsalted butter, softened
8

ounces cream cheese, softened
1

teaspoon vanilla extract

DIRECTIONS

Prep the cookies first. Preheat your oven to 350°.
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 put aside.
In a separate bowl, whisk the brown sugar and oil together until combined.
Add the pumpkin puree and whisk to combine thoroughly.
Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
Add the cream cheese and beat until combined.
Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
Place another cookie, flat side down, on top of the filling.
Press down slightly so that the filling spreads to the edges of the cookie.
Repeat this until you use all your cookies.
Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.