Wednesday, October 17, 2012

Pumpkin Whoopie Pies


A year ago, I thought I made these look really good. Looking back at it, I hope these look better. Hoping to see I can improve, even when I'm in a big hurry to get back to work. 


I made these again this year for UTSA MSA's bake sale. I saw some pictures and a video of their Islam Awareness week, awesome job!


I got these cupcake liners from Michael's. I thought they were perfect for fall.


Last year I made them about a teaspoon size. This year, I accidentally made them a tablespoon size. I was wondering why I made less whoopie pies.  


Trick to making super soft whoopie pies: chill the batter at least 8 hours, and then bake them the night before. Store in a container with a lid, and the next day they come out very moist. 


I lightly dusted them with powdered sugar, but they were so moist that the sugar disappeared in a minute.


Cream cheese icing is the best filling for pumpkin whoopie pies. I'm off to buy some more pumpkin puree. I'm making these again for Naseem's this Friday. :)




Pumpkin Whoopie Pies
Adapted from Martha Stewart

Filling
4 cups confectioners' sugar
2/3 cup unsalted butter, softened
16 ounces cream cheese, softened
2 teaspoons pure vanilla extract
2 tablespoons whipping cream

Cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
2 cups firmly packed light brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled (or allow batter to chill overnight)
2 large eggs
1 teaspoon pure vanilla extract


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.

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. If possible, allow cookies to rest overnight in a plastic container with a lid to become moist.

Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. Gradually beat in cream. (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.

2 comments:

Zignat Abdisubhan said...

yaaaaaaay

Anonymous said...

Yummmmy!!! My mom just gave me fresh pumpkin purée I know what I'm doing with some of it ;-) -Amal C.

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