Friday, May 20, 2005

Mini Pumpkin Whoopie Pies with Cream Cheese Filling

Mini Pumpkin Whoopie Pies with Cream Cheese Filling (Adapted from Baked: New Frontiers in Baking)

For the batter

3 cups all-purpose flour
2 tablespoons cinnamon
1 tablespoon ground ginger
2 teaspoons ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups packed dark brown sugar
1 cup canola oil
3 cups chilled mashed or pureed pumpkin
2 large eggs
1 teaspoon vanilla

For the filling

8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
3 cups confectioners' sugar

To prepare the batter

Preheat oven to 350 degrees.

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

In another large bowl, whisk together brown sugar and oil until combined. Whisk in pumpkin. Whisk in eggs, one at a time, beating until combined before adding the next. Mix in vanilla. Add dry ingredients into the pumpkin mixture and whisk just until the ingredients are combined.

Using a tablespoon cookie scoop, drop heaping scoops of the batter onto parchment-lined baking sheets. Place sheets into the oven and bake, rotating sheets halfway through, until the cookies spring back when lightly pressed in the center or a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 10 to 15 minutes. Remove from the oven and allow cookies to cool on the sheets before transferring them to a wire rack.

To prepare the filling

In a large mixing bowl, beat butter until smooth and creamy. Beat in cream cheese and vanilla until combined. Sift confectioners' sugar into the mixing bowl and beat just until smooth.

Scoop filling into a pastry bag and pipe a large dollop on the flat side of half of the cookies. Place an unfilled cookie, flat side down, on top of the filling to create a sandwich. Place assembled whoopie pies onto a parchment-lined baking sheet and cover lightly with saran wrap. Place into the refrigerator and chill for at least 30 minutes before serving.

Makes about 28 assembled whoopie pies.

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  1. I can not wait to make these!! Thanks for posting the recipe

  2. I've never heard of whoopie pies before - what a wonderful name. These look dangerously moreish!

  3. Ann - I'll be waiting to see what you think!

    Offmotorway - one bite and you'll be looking for an excuse to make another batch!

  4. I made these and you're totally right about adding some grade B maple syrup in the filling. It adds a subtle depth that puts it way over the top and complements the pumpkin and spice flavors perfectly!

  5. I made a vegan version of these and they were delicious! I just substituted Ener-G egg replacer for the eggs. Then for the filling I just used shortening, powdered sugar and vanilla. I was really happy how they turned out.

  6. Ian - That is fantastic to hear!