Monday, September 28, 2009

Pumpkin Whoopie Pies

I dedicate this post to my friend Anna in Tennessee!! She has been after me for this recipe and I have been such a procrastinator. Anna - I hope you love these!

Tis the season for all things pumpkin. I have 3-4 different pumpkin whoopie pie recipes and I may have to try all 3-4 to decide which I like best. This is a Rachael Ray recipe (did you just roll your eyes at me?!) and I love the simplicity of it. The cake part is really moist and stays really moist. I did have to add more powder sugar to the filling but maybe my palette is a little different than yours. Do what you like!!

As you can see I really liked the filling. Shortly after this photo I went in with my finger and enjoyed the last few gobs of filling. YUM!

These froze very well! Stay tuned for other versions of pumpkin whoopies!!

Pumpkin Whoopie Pies

Source: Rachael Ray
Yield: 12 whoopies

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1.Preheat the oven to 350°. Line two baking sheets with parchment paper.

2.In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3.Using an ice cream scoop or tablespoon, drop 24 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4.Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5.Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.


-melissa. said...

oh my goodness - these look soooooo good! Can't wait to try the recipe.
Thanks for sharing! :)

Natalie said...

These look incredible!! I just came across your website by complete accident as I was looking for a vegan company that sells sloppy joe mix -- Cincinnati has none, I'm convinced.

However, I knew I had to save the page when I saw your fried green tomato recipe! I'm from tennessee and they taste like home!

So since you've never been to the south I suggest you pack up the family and head on down, life is slow and steady and the food is nice and hot!!

I look forward to trying many of your creations!!