Friday, November 5, 2010

Pumpkin Whoopie Pies with a Maple Cream Cheese Frosting



Today should be “Football Friday,” but last week was our teams bi-week and half of our football feeding crowd was out of town, so our Saturday was very casual. Instead I am celebrating Friday with some delicious pumpkin whoopie pies! Whoopie pies (or moon pies for some of you) have become my absolute favorite dessert…far better than a cupcake or a slice of cake. My husband ranked this whoopie pie as the best one yet. The cookie is a soft pumpkin cake complimented with a maple cream cheese frosting and filled with all the spices and flavors I love about this season. For those planning out their Thanksgiving menu and are looking for something different, I would definitely recommend adding these to your menu!

Pumpkin Whoopie Pies with a Maple Cream Cheese Frosting

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For the Whoopie Pies:

3 cups all-purpose flour

2 tablespoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 cup granulated sugar

1 cup dark brown sugar

1 cup vegetable oil

3 cups chilled pumpkin puree

2 eggs

1 teaspoon vanilla

For the Filling:

3 cups powdered sugar

8 oz. cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

3 tablespoons maple syrup

1 teaspoon vanilla extract

To Make the Whoopie Pies:

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

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

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.

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

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

Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of the 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.

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 maple syrup and vanilla and beat until smooth.

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 spreads to the edge of the cookies. Repeat until all the cookies are used. Place the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Source: Brown Eyed Baker, Originally adapted from Baked – New Frontiers in Baking by Matt Lewis and Renato Poliafito

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