- 3 c 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
- 2 c packed dark-brown sugar
- 1 c vegetable oil
- 3 c pumpkin puree, chilled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3 c powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 tsp cinnamon
I decided to make something that's been on my "must make" list for a few years now...Pumpkin Whoopie Pies. Actually, Pumpkin Whoopie Pies with Vanilla Bean-Cinnamon Cream Cheese Filling. Oh, yeah.
Guys...my house smelled SO incredibly delicious when these babies were baking. I almost called my neighbor to come over and smell my house, but I thought I might come off as a little wacky. Sooooo, I called my sister and described the smell to her over the phone (she already knows I'm wacky).
My point is, even if you don't care for pumpkin, make these and just SMELL!
How do they taste? Ummm...delicious. Have you ever eaten a yummy Starbucks Pumpkin Cream Cheese Muffin? They are similar but 1,000 times better.
Here's the recipe:
Pumpkin Whoopie Pies
{adapted from Martha Stewart & Baked cookbook}
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. {The measurements for the spices look like TOO MUCH ...they are correct.}
In another large bowl, whisk together brown sugar and oil until well combined. Add the chilled pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined.
Add the flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism (about 1/8 cup if you don't have one...mine doesn't have a release mechanism), drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. (I got approx. 40 "cookies" to make 20 total pies.)
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.
Vanilla Bean Cinnamon Cream Cheese Filling
{doesn't vanilla bean paste make everything better?}
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add the cream cheese and beat until well combined. Add powdered sugar, vanilla bean paste and cinnamon; beat until smooth.
To assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and fit with a large round tip or snip the end.
When the 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.
One issue is that they must be refrigerated or they are way too messy to eat. After a day or two, the bottoms do get a little squishy. My friend, Paulie, suggested coating the pies in a glaze...like a Krispy Kreme donut. Any way to incorporate more sugar into a recipe sounds good to me. {Paulie is a very, very smart man!} If someone figures out how to do it, let me know! :)
Next month...Flavor-of-the-Month November theme will be.....
Traditions!
Share a recipe from your mom, dad, grandmother, mother-in-law or even a recipe that you'd like to start as a family tradition.
{As always, anyone is welcome to link to Flavor-of-the-Month; you don't have to ask. Click here to read through all of the previous posts for instructions.}
Ok, ready to link up? I'll keep the linky open through November 2nd, then close it to avoid spammers. Thanks for participating!!!
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