Cookie Recipes
Pumpkin Whoopie Pies
Yield: 24 Whoopie Pies
Ingredients
Cookies
- 1 cup all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
Filling
- 1 cup confectioners' sugar
- 4 tablespoons butter, softened
- 1 tablespoon maple syrup
- 1/4 cup Marshmallow Creme
- 4 ounces cream cheese, softened
Instructions
Cookies
- Heat oven to 350 degrees F. Adjust one rack to lower middle position and one to upper middle position. Line two cookie sheets with parchment paper.
- In a medium size bowl, whisk together flour, pumpkin pie spice, baking soda and salt.
- Fit a stand mixer with a whisk attachment, and whip together sugar and eggs. Whip until pale and fluffy, about 3 to 4 minutes on medium-high speed.
- Add pumpkin and melted butter, and mix on low speed until combined.
- Once combined, continue mixing, while slowly adding flour mixture. Mix until just combined, about 30 seconds.
- Spoon mixture into a pastry bag or zip top bag with a corner snipped off, and pipe about 1 tablespoon of batter into mounds on the prepared cookie sheets, leaving 1 inch space between. Pipe 24 per sheet.
- Place cookie sheets in oven, one on the upper middle rack, and one on the lower middle rack.
- Bake for 10 to 12 minutes until cakes are set, rotating and switching the trays halfway through baking time.
- When baking time is over, let cakes cool on the tray for 5 minutes, then remove to cooling rack to let cool. Meanwhile, make Filling.
Filling
- Whip confectioners' sugar and butter together in a stand mixer, then add cream cheese, Marshmallow Creme and maple syrup. Whip until lump-free and very smooth.
- Spoon into pastry bag or zip top bag with a corner snipped off.
- Spread or pipe a little less than a tablespoon of filling over the bottom cake, then lightly press a second cake over the filling.
Attribution
Photo credit: a7/52002675 cherrypatter on Visualhunt