Thursday, October 27, 2011

Pumpkin Whoopee Pies

Pumpkin Whoopee Pies
Servings: 18
From Cook's Illustrated

For the cookies:
1 (15-ounce) can pumpkin puree
2 large eggs
3/4 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon table salt

For the filling:
8 tablespoons unsalted butter (1 stick), softened but still cool
4 ounces cream cheese (1/2 package), at room temperature
3/4 cup Marshmallow Fluff (3 1/2 ounces)
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar , sifted

For the cookies:
Adjust oven racks to upper-middle and lower-middle position and heat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.

Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.

Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. (You should fit nine scoops of dough on each sheet.) Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.

For the filling:
With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners’ sugar, beating until smooth, about 1 minute.

Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling. (Cookies can be refrigerated in airtight container for up to 4 days).

NOTES: Hot damn, these are delicious. Like pumpkin Suzie Q's. Perfect for parties!

1 comment:

  1. I see they mark up pumpkins EVERYWHERE. $10? Geez. In the grorecy store, they are $3 but, I won't get them there. You pay for the experience of the pumpkin patch and it looks like ya'll had a blast. Did B get a haircut? It looks cute such a big boy. And, it doesn't look like he fits between the pumpkins as well as Jude does lol. =)

    ReplyDelete