Monday, November 16

pumpkin whoopie pies



in the midst of a pretty nutty few weeks, came an invite to attend a thanksgiving-themed potluck among the most wonderful of friends. and since it's the only night off in the next 7 days — with hosts' permission — we sat on the rsvp, allowing for most of the bases to be covered. but really, it allowed for the traditional, family recipes to be grabbed by people who feel strongly about stuffing or yams or pie. while my family has some terrific recipes to contribute, mostly with pride (don't forget that tomato-raspberry aspic debacle), the host and I had a terrible horrible no-good very bad idea. to quote her g-chat, "OHDEARGODYESYOUMUSTMAKETHAT."

and so, though there was little time to spare during an 13-hour-work-event weekend, we set about on a two-step (ack! actually three-step) cookie adventure, making whoopie pies. I may be totally off base, but it seems whoopies might be the new cupcake (unless it's donuts). originally from the Maine area, they're more or less just cupcakes with more assembly required; made from the muffin-top part. the finger-friendly version of cupcakes, with icing neatly stashed in the center, they ensure a little icing in every bite. they were surprisingly easy to make, once investment was made in the spring-trigger ice cream scoop for dispensing batter. it would have been an entirely different experience, attempting to match up misshapen, oddly-formed whoopies for assembly. with consistently sized cakes, it was a breeze, frosting single-handed, while catching up with family on the phone.

so now, with almost two dozen of the little buggers lying around the kitchen (in the fridge, mister health inspector), we will most definitely be attending "thanksgiving" dinner. we're going to need some help dispatching the whoopie pies.


{I love the slogan: "we'll always be your sugar"}


pumpkin whoopie pies
from matt lewis' baked
makes about 2 dozen burgers or about 40 sliders -

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

preheat oven to 350°f. line two baking sheets with parchment paper.

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

in separate bowl, whisk together brown sugar and oil until combined. add pumpkin puree and whisk to combine thoroughly. add eggs and vanilla and combine.

sprinkle flour mixture over pumpkin mixture and whisk until completely combined.

using a small ice cream scoop with a release mechanism, drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart. bake 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 oven and cool completely on the pan while making the filling.



3 cups confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces (1 block) cream cheese, softened
1 teaspoon vanilla extract and/or the innards of 1/2 vanilla bean

sift confectioners' sugar into a medium bowl and set aside.

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

add confectioners' sugar and vanilla and beat until smooth. do not overbeat the filling, or it will lose structure. filling can be made one day ahead and stored, covered tightly, in the refrigerator. soften at room temperature before using.

assembling the whoopies

turn half of the cooled cookies upside down (flat side facing up), and pair them with similarly shaped mates.

using an ice cream scoop or pastry bag (I highly recommend the bag option), dollop filling onto the flat side of the cookie. place other 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. store whooopie pies, covered, in the refrigerator for about 30 minutes to firm up before serving.

they will keep for up to 3 days chilled, on parchment-lined baking sheet covered with plastic wrap.

2 comments:

double tonic said...

your pictures do the pies justice. these were SUCH a treat, SUCH a hit! so glad you came, given it was your only free night and i know you love your quiet time. please come back! you're officially in the society, if you wanna be.

and ... the gallette! oh, what a gallette! i should be able to make that sans a recipe but you should post it anyway for those unfortunate readers of yours who didn't get to sample.

P3 said...

Read this recipe on gluten free whoopie pies and had to send it to you...can you tell I want you to become my gluten free goddess because I am hopeless...

http://kimstagliano.blogspot.com/2009/12/lets-make-gluten-free-whoopie-pies-i.html