Pumpkin whoopie pies have been making the rounds on the blogs recently—and apparently whoopie pies in general are having a renaissance—and they deserve every kind word written about them.

I love all things pumpkin (thankfully, the Great Pumpkin Shortage of 2009 appears to be over) but these might be my favorite pumpkin concoction yet.  They’re a perfect treat for fall, although I’d happily eat them on the most scorching day of summer.  Their only flaw? They’re sticky—they stick to fingers, plates, plastic, everything.  I felt silly wrapping each one individually in parchment to take to work, but that seemed to be the only way to keep them intact.

whoopie

I'm sitting on my personal parchment paper like the goddess that I am. Come worship me.

Pumpkin whoopie pies

From Baked by Matt Lewis and Renato Poliafito, by way of  Serious Eats

– makes 24 whoopie hamburgers or about 40 sliders –

Sandwich cookies

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups packed dark-brown sugar
1 cup vegetable oil
3 cups chilled pumpkin purée
2 large eggs
1/2 teaspoon vanilla extract

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.

In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.

Cream Cheese Filling

3 cups confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract

Sift the confectioners’ sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with paddle attachment, beat the butter until it’s completely smooth, with no visible lumps. Add the cream cheese and beat until combined.

Add the confectioners’ sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made one day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)

Assembling the Whoopie Pies

Turn half of the cooled cookies upside down (flat side facing up).

Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whooopie pies in the refrigerator for about 30 minutes to firm up before serving.

The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

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