Wednesday, November 24, 2010

Pumpkin Whoopie Pies

I decided I was going to make something for Brent to take to work for the people he works with seen as how today was the last day before the Thanksgiving break. I was planning on taking them down around 4 when he called me and told me that he would be getting off at 4 because they were shutting the university down. WHAT? I didn't know universities shut down, AND I have 3 dozen Whoopie Pies! I was definitely more concerned about the cookies than why the school was shutting down. But apparently there is a huge snow storm coming and we have to get all of our candles and flashlights ready in case the power goes out. All I could think was what am I going to do with all of the cookies! So if you are reading this, I have them and they are yours if you want.

**update, as of 10pm there was no storm. It was cold, but no storm, and I still have given away no cookies.

These are definitely the softest cookies I have ever had. They are really simple to make and don't take a lot of time. Oh, and they are delish!



Pumpkin Whoopie Pies
Recipe Source: MarthaStewart.com

for the Cookies

3 cups all-purpose Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 Tbsp ground Cinnamon
1 Tbsp ground Ginger
1 tsp ground Nutmeg
2 cups firmly packed Brown Sugar
1 cup Vegetable Oil
3 cups Pumpkin Puree, chilled
2 large Eggs
1 tsp Vanilla Extract

for the Cream-Cheese Filling
3 cups Powdered Sugar
1/2 cup Butter, softened
8 oz Cream Cheese, softened
1 tsp Vanilla Extract   

Make the cookies:
1. 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.

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.)

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.

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