Chyrel's Recipes From Friends

Pumpkin Whoopie Pies       

Pumpkin Whoopie Pies Thu, 4 Mar 2004, at 4:42 p.m.
Pumpkin Whoopie Pies
For the cookies:
2-1/2 cups flour
3/4 tsp. ground cloves
1 tsp. ground cinnamon
1-1/2 tsp ground ginger
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup (2 sticks) unsalted butter, softened
2 cups brown sugar
3 large egg yolks
2 cups pureed pumpkin, canned or fresh
1 tsp. vanilla extract

For the filling:
6 Tbs. (3/4 stick) unsalted butter, softened
1 cup powdered sugar
pinch of salt
2 tsp. vanilla extract
1 egg white
1 Tbs. milk
(See note for variations)

Preheat oven to 350. Line two baking sheets with parchment paper.
Sift the dry ingredients together onto a large piece of waxed paper.
In a large bowl, or the bowl of an electric mixer, cream the butter
until it is light. Add the brown sugar and mix until it is
incorporated and light. Then add the egg yolks, one at a time,
mixing well after each addition. Add the pumpkin puree and the
vanilla and mix well. Slowly add the dry ingredients and mix until
thoroughly combined. Be careful not to over mix or the cookies will
be tough.

Drop the batter by tablespoonfuls about 1 inch apart on the prepared
baking sheets. (Or pipe them, using a 1/2 -inch tip.) Bake until
they are puffed and spring back when touched, 10 to 12 minutes.
Transfer the cookies to a wire rack to cool.

Make the filling: In a large bowl or the bowl of an electric mixer,
whisk the butter until light, then whisk in the confectioner's sugar
until light and fluffy. Add the salt and mix well, then whisk in the
vanilla. Add the egg white, whisking vigorously. The mixture will
break and separate, but continue whisking vigorously until it comes
back together and forms a smooth cream. Then whisk in the milk. Chill
for best results.

Note: To vary the filling, replace the vanilla with 2 teaspoons maple
flavoring, or 1 tablespoon fresh lemon juice plus 1 tablespoon finely
grated lemon rind.

When the cookies are thoroughly cooled, spread one with a thin layer
of filling and top it with another cookie to make a whoopie pie. (Or
simply frost each cookie lightly.) Continue with remaining cookies
and filling. Store the cookies in an airtight container. They will
keep for at least 1 week.

Makes 34 Whoopie Pies.

Back          Home
Recipes From Friends

Graphics By Irene's Corner