Tuesday, October 18, 2011

Makin' Whoopie (Whoopie Pies, That Is)

Whoopie Pies are not really pies at all, but two cake-like cookies with a filling sandwiched in between.  I have never made a whoopie pie before, but knew I would love them, of course.  Especially these, pumpkin with a cream cheese filling.

I nearly didn't publish this.  It is a recipe that I have never tried before, and the filling ended up a tad runny.  But these taste so good, that I couldn't hold out. I know what went wrong, and I changed the recipe below to make a stiffer filling.

Sam seemed to like them and didn't mind the mess a bit.  I've decided that there are two types of people -- those that like an ABUNDANCE of frosting and those who prefer just a SMIDGE of frosting.  I think you know what type I am.  Who are you?

Pumpkin Whoopie Pies with Ginger Cream Cheese Filling
(adapted from The Brown-Eyed Baker)
This recipe makes about 4 dozen small pies.  I love the quantity because it uses a whole large can of pumpkin.  Nothing goes to waste.

For the cookie:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cloves
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the filling:
4 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
2 tablespoons freshly grated ginger, 1 tsp. powdered ginger (optional)
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, cloves and nutmeg. Set aside.

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

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the ginger and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) 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 about 30 minutes to firm before serving.


1 comment:

  1. AH! I had pumpkin woopie pies in Savannah last year...YUM! I just may have to try these!