Fall is coming up quickly! Fall is my absolute favorite time of year. The air is crisp, all the leaves are falling and the fall baking begins! Baking in the fall is much more enjoyable than baking in the hot summer heat. Today was a nice cool day so I decided to try out a new recipe. I found it on Martha Stewart's website. Let me tell you, these are amazing! They are little pieces of pumpkin heaven stuffed with cream cheese clouds! Naturally I love anything that has cream cheese frosting so once I saw these I knew I had to try them! (However, I did leave out the ground ginger only because i'm not a fan of it but they still tasted great.) Happy baking!
The recipe:
Ingredients for the Whoopie Pies:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Cream Cheese Frosting:
- 3 cups of confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- Now for the directions:
- 1. Make the cookies: 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.
- 4. 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.)
- 5. 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.
- 1. Rather than dirtying up a bowl put the dry ingredients into a Zip-Lock bag, that way it won't make a mess and when your ready to mix them you can zip up the bag and shake. It also makes it easier when your adding your dry ingredients into your wet, you just un-zip the bag and pour a little in at a time. My sister taught me this great trick!
2. If you don't have parchment paper you can use a baking spray on the pan so they won't stick.
3. This frosting can be a bit runny so I
suggest leaving it in the fridge for a half hour or until
it seems to thicken up a bit more, that way you won't have sliding Whoopie Pies!
No comments