Oct 27, 2010

Eating the Pumpkins


I generally make it a habit NOT to eat pumpkin pie. It is at the absolute bottom of the pie chart in my opinion. Well...mince meat pie is dead last... but pumpkin is pretty close behind mince meat.

This Halloween I decided I needed to do something pumpkiny. I found this recipe for Pumkin Whoopie pies and made these for two separate Halloween parties. I would love to say I created it on my own, but alas... the glory goes to Martha or the guy she got the recipe from.

I have had a few request for this recipe. For any other fellow pumpkin dessert skeptics- you must try! Truly, they are delicious... I don't know why because it is like pumpkin pie in soft cookie form, but it has changed my opinion of pumpkin.

RECIPE FOR THE PUMPKIN WHOOPIE COOKIES
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves (I didn't use this)
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled (did not chill... who has time to chill?)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • FOR THE CREAM-CHEESE FILLING
  • 3 cups confectioners' sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

Directions

  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
ENJOY!

4 comments:

Analisa-creator of hairblingzcutethings said...

i've had a recipe like this for years i've been wanting to try (probably from Martha too)...wish you could send me some thru the computer! oh, bring some on saturday! :)

Nicole said...

I tried this tonight -- Delicious! Thanks for finding it

Sarah said...

Those look delicious!! I LOVE baking with pumpkin, I can't believe you don't! Too bad we don't live closer so you could just give me all the ones you don't like ;) Thanks for the recipe! :)

Princess Pookie said...

You know how I feel about pumpkin pie...nasty crap!:D