Pumpkin Whoopie Pies

Posted by Chef Penny | Posted in , , | Posted on 2:08 PM

Whoopie Pies are a traditionally "cookie" made in amish country. I first had them when I worked in pennsylvania a few years ago. Then I lived with someone in france who was from canada and made them often. I decided to find a pumpkin recipe. I love these!!!! They are light and cakey and everyone will find their new favorite food after eating these. And my neighbors/landlord loved them too! heehee

RECIPE:
Pumpkin Cakes:

3 cups (390 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (410 grams) light brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 - 15 ounce (425 grams) can pumpkin puree

Maple Filling:

1/4 cup (55 grams) crisco

1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners' (powdered or icing) sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) maple syrup


DIRECTIONS:
For Pumpkin Cakes:

Preheat oven to 350 degrees F and place oven rack in the center of the oven. Line two baking sheets with parchment paper or silpats.

Whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt. Put aside.

Using an electric mixer (preferably using a paddle), beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated. Drop heaping tablespoons of the batter onto the prepared baking sheet, spacing about 2 inches apart. With with the back of a spoon dipped in water, smooth the tops of the cakes and flatten a bit.

Bake for about 10 - 12 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely

Filling:

Beat the crisco and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the maple syrup. Beat until a bit thicker.

To Assemble:

Take one cake and spread a tablespoon of the filling on the flat side of the cake. Top with another cake. The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.


Sorry I didn't take pictures again. I have been so busy....at least im baking :)


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