Happy Halloween! How are you enjoying this weekend? Are you out on the town or stuck at the house handing out candy to the trick or treaters? I'm making another batch of Pumpkin Chocolate Chip Cookies which got me thinking to posting another recent pumpkin-y recipe to share.
So technically I already wrote about Pumpkin Whoopie Pies in my Harvest Party post, but I had to make sure I entered it for the record as entry #2 for my Pie Month goal. Plus they were just so good, why not write about them twice?
I started searching for pumpkin pie recipes via allrecipes.com and my eyes drifted towards the whoopie pie entries. Although they are more cookie than pie in my eyes, I still think they count towards the goal. And by taste standards I think I received a resounding "yes, you made the right choice!" from the guests that night.
The recipe itself is actually very easy - similar to that Pumpkin Chocolate Chip Cookies recipe I shared last year, except with cream cheese goodness on the inside. I followed the comments from the recipe and chose to cut down on the butter and increase the cream cheese for the filling. "Reduce the butter" seems to be a common thread in all of the comments throughout allrecipes.com. Hmm, interesting.
Pumpkin Whoopie Pies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling:
6 oz cream cheese, at room temperature
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
For cookies: Preheat oven to 350 degrees F. Grease baking sheets. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed. Add eggs, beating well after each. Add pumpkin and vanilla; beat until smooth. Mix in flour mixture. Drop by teaspoons onto prepared baking sheets. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
I'm very happy I invested in a cookie scoop - makes oddly-shaped cookies a thing of the past. I own a tablespoon sized version so I only filled it about half way to make each of these guys.
You just know I had to resist naming the post "Makin' Whoopie." That has to be the name of every single whoopie pie bakery there is, right? I started out with"Whoopie Goldberg," but just couldn't get it to work.
I better start thinking now of a pun-tastic title for the next Pie Month entry. . .