This is the first thing I've baked from Matt and Renato's first book, BAKED: New Frontiers in Baking, but it definitely won't be the last! I halved the recipe as Suzanne did, but used the original spice combination from the BAKED book. I couldn't imagine a pumpkin recipe without cinnamon; it's my favorite sweet spice by far and I think half the reason I enjoy pumpkin desserts so much is their frequent use of cinnamon! I also added a touch of nutmeg since I had it and I thought it fit the rest of the flavors well. These were perfect. I made a mini-version and they came out beautifully.
Pumpkin Whoopie Pies
makes 12 regular-sized cookie sandwiches or 24 mini cookie sandwiches
From BAKED, as found via Thru the Bugs on my Windshield
for whoopie pies:
1 1/2 cups flour
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ginger
1 tablespoon cinnamon
3/4 teaspoon cloves
3/4 teaspoon nutmeg
1 cup brown sugar
1/2 cup vegetable or canola oil
1 1/2 cup (or 1 15 oz can) pureed pumpkin (not pie filling, just plain pumpkin)
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
4 ounces cream cheese
1 teaspoon vanilla
1 1/2 cups powdered sugar
- Preheat oven to 350 degrees.
- In a medium bowl whisk together the flour, salt, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg.
- In a large bowl whisk together brown sugar and oil until combined. Add the canned pumpkin and whisk until combined. Add the egg and vanilla and again whisk until combined.
- Sprinkle flour mixture over the wet ingredients and then whisk until combined.
- Using a cookie scoop, portion the dough onto a cookie sheet lined with parchment (or a silpat). For regular sized cookies use a 2 tablespoon scoop, for mini-cookies use a 1 tablespoon scoop. For either cookie leave about 1 inch of space between cookie dough.
- Bake for 10-12 minutes, or until a toothpick comes out of a cookie with no crumbs.
- Allow cookies to cool completely on baking sheet.
- While cookies are cooling, make filling. In a stand mixer with the paddle attachment, cream the butter until completely smooth. Add in the cream cheese and again beat until completely smooth. Add in the vanilla and beat for 1-2 seconds, or until incorporated. Add the powdered sugar and beat until smooth, scraping down sides as needed.