A little late this week, as it is already Friday, but I wanted to make sure to honor Cookie Thursday and the tradition of baking
with for my kids. Part of the delay was because I needed to roast the pumpkin before mixing the cookie batter. The other reason is that I have been so tied up this week with volunteer stuff that I did not find a good time for baking. This rainy afternoon was the perfect time to bust out this recipe.
Originally from Martha Stewart, the cookies were very easy to mix and bake, and the frosting came together nicely in the stand mixer. I used a 2 inch cookie scoop and my yield was slightly higher than the recipe indicated, 16 cookies total (with a couple misfits for tasting purposes). Now that they are made, I think they would be great additions to the Thanksgiving dessert table – little hands might find them more desirable than pie, and they travel well.
Easy whoopie pie recipe; great for after-school snack or Thanksgiving!
- 3 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 tsp pure vanilla extract
- For The Cream-Cheese Filling
For The Pumpkin Whoopie Cookies
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 TBS ground cinnamon
- 1 TBS ground ginger
- 1 TBS ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; 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 2″ cookie scoop, drop heaping blobs of dough onto prepared baking sheets, about 1 inch apart. The cookies do not spread very much, it is ok to put them closer than you might expect.
- Bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15-20 minutes. Let cool completely on pan.
- Make the filling: In the bowl of an electric mixer 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.
Preparation time: 1 hour(s) 30 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12
Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.