Sunday, October 31, 2010
Happy Halloween!!! I know everyone's probably pretty pumpkin'd out already, but I just had to feature a pumpkin recipe today. These whoopie pies are a twist on the classic chocolate version. The mellow pumpkin flavor of the cookie pairs perfectly with the icing which is studded spices to be interesting without being overpowering.
The recipe comes from King Arthur Flour's Cookie Companion. It makes soft, moist, cake-like cookies which are then sandwiched around a tangy-sweet cream cheese filling. The cookies are so good you almost don't need the filling, thus enabling you to save a few calories! ... Or rendering them more acceptable to serve for breakfast.
Pumpkin Whoopie Pies
24 - 2" sandwich cookies | adapted from KAF's Cookie Companion
1/2 cup soft butter
1/2 cup vegetable oil
2 cups packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cups (15 oz.) canned pumpkin puree
2 1/4 cups flour
8 oz cream cheese, room temperature
4 tablespoons soft butter
2 cups confectioners sugar, sifted
1 teaspoon vanilla extract
1/4 cup diced crystallized ginger, optional
1. Cookies: Preheat the oven to 375 degrees F. Grease/line two baking sheets. Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices.
2. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy. Stir in the pumpkin. Add the flour in two additions, mixing well after each addition.
3. Use a mini-muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 14-16 minutes. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.
4. Filling: Beat the cream cheese and butter until smooth and fluffy. Beat in the sugar in two additions. Add the vanilla and beat for 2 to 3 minutes, until very fluffy. Stir in the crystallized ginger.
5. Assemble: Sandwich two cookies around 1 tablespoon of filling.