SCRUMP-LICIOUS FOOD: Pumpkin Whoopie Pies (Round 2)

Occasion: Our perfected pumpkin whoopie pies. I wanted to document the steps we took in producing these scrumplicious cookies. It was so much better the second time around, especially after learned what we liked and didn't like about it. I got this recipe from the Brown eyed Baker blog and modified it just a tad bit. It's really easy and should be a must for this holiday season 11.05.11

Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them)

Prep Time: 15 minutes | Bake Time: 10 to 12 minutes

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 canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (1/2 cup) unsalted butter, at room temperature
3 tablespoons maple syrup ( I replaced this with honey, which makes it less sweet)
1 teaspoon vanilla extract

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

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

3. 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.

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

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

6. 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 a 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.

7. 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.

8. 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 spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Our dry ingredients: flour, cinnamon, ground nutmeg, ground ginger, salt, baking powder and baking soda.

brown sugar, granulated sugar, pumpkin puree, olive oil, egg and vanilla

Instead of using a cookie sheet I decided to use two cupcake pans. I used it because I figured it would yield good shape and that it would ensure that the cookies would not bake into each other. We used a plastic bag to fill up the mixture and cut a little hole on the corner of the bag to use as a pipe. We piped out the mixture into the cupcake pan to get the shape. Genius don't you think?