Thursday, December 2, 2010

Pumpkin Whoopie Pies

I saw these on Martha, at least a year ago.  I had to make them.  It took me forever to do it but I made them.  I have to say they were much better after a day of hanging around.  The flavors really had time to develop. I did the filling a bit differently but followed the recipe for the most part.

Adapted from this recipe at Martha Stewart, compliments of the authors of Baked.

3 cups unbleached 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 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract


8 Tbsp. (1 stick) butter, room temperature
3 3/4 cups powdered sugar, sifted
3 – 4 Tbsp. milk or cream
2 tsp. vanilla.
1 (7 oz.) jar marshmallow creme
Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

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.

Using a pastry bag, pipe rounds of dough onto prepared baking sheets, about 1 inch apart. Smooth out points with a wet finger. 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 10-15 minutes depending on their size. Let cool 10 minutes on pan then move to a cooling rack.

Make the filling: Place butter in a large mixing bowl.  Beat until light and fluffy, about 30 seconds.  Stop mixer before adding sugar to avoid a large mess.  Add sugar, 3 tablespoons milk or cream, and vanilla.  Beat frosting, starting on slow, increasing your speed until frosting is nice and creamy.  Add up to 1 more tablespoon milk if frosting is too thick.  Fold in 7 oz jar of Marshmallow creme.  Frost cookies.

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.


kat said...

These are such the rage right now!


Awesome! I love how pillowy whoopie pies are! Saving this...

vanillasugar said...

i will never tire of these...ever. or the devils food ones lol

Jennifurla said...

they are so cute, what a treat for the eyes. I bet they were even more yummy

Indie.Tea said...

I tried 'Baked''s Red Velvet Whoopie pies recipe and wasn't impressed. Should have tried these instead...they look delicious, and so soft and somehow perfectly biteable.

shaz said...

They look very good. I know what you mean, I have so many recipe I've been meaning to make and it might take forever but at least you did it!

grace said...

as whoopie pies go, these are pretty much top-of-the-line as far as i'm concerned. excellent work.

The Blonde Duck said...

These look so cute and tasty!

redmenace said...

Can you believe I've never even tasted a whoopie pie. This combo, however, looks amazing. Yum!

Mimi said...

The perfect recipe to use of some of that pumpkin in the pantry.

Ingrid said...

I've intended to make these since I first saw them about two years ago. Maybe soon?

btw, I may be with your daughters on the soup. lol