Saturday, December 24, 2011

Pumpkin Whoopie Pies

I make these starting in October. They are great with or without the filling. They also freeze well. If you are going to freeze them. Lay them on a flat cookie sheet, freeze then package with parchment or wax paper between the layers.

Pumpkin Whoopie Pies
from Family Fun magazine November 2005

2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 tsp vanilla extract
1 (15 oz) can pumpkin
3 cups flour (can use all purpose or whole wheat, or a combo of both)
1 Tbs pumpkin pie spice **
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
2 - 3 cups confectioner's sugar

Heat oven to 350 degrees
In separate bowl combine flour, pumpkin spice, baking powder, baking soda and salt.
Beat eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth.
Stir in pumpkin.
Add the dry ingredients to the wet mixture a half cup at a time, blend well after each addition. (Note: I use my stand mixer, add the flour mixture in a bit at a time)
Drop by heaping tablespoon onto a baking sheet. (Make sure you use parchment or sprayed baking sheet. The recipe says ungreased but trust me - use something on the baking sheet. The recipe also says to flatten them, but this is not necesary. They flatten on their own.)
Bake for 10 -12 minutes and transfer to cooling rack. Cool completely before filling. (this is a good time to freeze them if you are going to do so. Do not freeze them with the filling, they will get soggy)
To make the filling:
Beat the cream cheese, butter, and vanilla extract in a bowl until light and fluffy.
Mix in the confectioner's sugar a little bit (1/2 cup) at a time until the frosting is spreadable. You can also add a teaspoon or 2 of milk if it is too thick.
To assemble:
Turn one cookie on it's top and spread a generous amount of frosting on each one. Top with another cookie.  Keep refrigerated since you are using the cream cheese frosting. Cover well and they will be good for up to a week.
I usually get about 40 cookies. The recipe says 10 - 14. They must have used BIG tablespoons!!

These are super easy and great for kids to make.


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