Wednesday, December 4, 2013

Whoopie Pie Recipe - Pumpkin w/ Cream Cheese Filling

So it's been a long time since I've posted- here is another whoopie pie recipe (no pictures again, sorry).

Ingredients (Makes approx. 2 dozen)

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon allspice
  • 1 teaspoon ground cinnamon (I use saigon cinnamon)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon cinnamon
1. Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by scant tablespoon onto prepared baking sheets (Remember you need an even number).
3. Bake for 10 to 18 minutes (usually 13-15 min. for me) or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

1. Cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar and cinnamon until light and fluffy.

2. Spread a tablespoon (or so) of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator (because of the cream cheese).
Note: Modified from a recipe put out by Libby's Pumpkin.

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