Tuesday, November 22, 2011

Pumpkin Whoopie Pies

by Carrie Wells, Ed.D.
After reading through a number of recipes, I decided just to create my own Pumpkin Whoopie Pie. They were delicious! I used fresh pumpkin puree that I made by just cutting the pumpkin into several segments, coating in olive oil, and roasting at 425 degrees until tender. Then I put it through a food processor. This freezes really well so you can take out whatever portion you need for baking yummy fall goodies.

Pumpkin Whoopie Pies

For the cookie:
1 cup of pureed pumpkin
1 stick of butter, softened
1 cup of light brown sugar
2 large eggs
2 t vanilla extract
1 2/3 cup unbleached flour
1 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg, freshly grated
1/2 t ground cloves
1/2 t ground ginger

For the filling:
4 oz cream cheese
1/2 stick of butter, softened
1/2 cup marshmallow fluff
1 cup confectioner's sugar
1/2 t vanilla extract

1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or a silpat. 
2. To make the cookies: combine 1 stick softened butter and brown sugar and beat until light and fluffy. Add the 2 eggs and 2 teaspoons of vanilla extract. In a separate bowl, sift together all dry ingredients. Slowly add dry ingredients into the wet ingredients and mix well. Using a 3 tablespoon scoop, make 10 mounds of batter on each cookie sheet. Bake 12 - 14 minutes. Remove from oven and place on a cookie rack to cool.
3. To make the filling: combine all ingredients in a mixer and beat until well-combined, light, and fluffy. Chill until ready to fill cookies.
4. When the cookies have chilled, place the filling in a piping bag (I used a zipper bag and cut the tip). Pipe the filling on to 10 of the cookies and top with a second cookie. Serve or chill until ready to serve.

Makes 10 whoopie pies.

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