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
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.