Pumpkin Whoopie Pies
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
40
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Nutmeg (freshly grated)1 tsp
Ground Cloves2 tbsps
Light Brown Sugar (packed)1 cup
Vegetable Oil1 large
Egg1 tsp
Pure Vanilla Extract1 tbsp
Water1 cup
Pecan170 g
Cream Cheese (softened)6 tbsps
Unsalted Butter (softened)1.5 cups
Sugar (confectioners')Directions:
1
For cookie-cakes: Preheat oven to 350°F with rack in middle
2
Line 2 large baking sheets with parchment paper
3
Whisk together flour, baking powder, soda, salt, and spices in a bowl
4
Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture
5
Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound
6
Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over)
7
Bake until springy to the touch, 12 to 18 minutes
8
Transfer cookie-cakes to rack to cool
9
Form and bake remaining batter on the other parchment-lined sheet
10
You should have a total of 32 cookie-cakes
11
Leave oven on
12
Preheat oven to 350°F with rack in middle
13
Line 2 large baking sheets with parchment paper
14
Whisk together flour, baking powder, soda, salt, and spices in a bowl
15
Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture
16
Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound
17
Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over)
18
Bake until springy to the touch, 12 to 18 minutes
19
Transfer cookie-cakes to rack to cool
20
Form and bake remaining batter on the other parchment-lined sheet
21
You should have a total of 32 cookie-cakes
22
Leave oven on
23
For candied pecans: Line a small sheet pan with parchment paper
24
Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan
25
Heat over moderate heat until sugar dissolves, then bring to a boil
26
Stir in pecans
27
Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes
28
Cool completely on pan on a rack
29
Coarsely chop candied pecans
30
Line a small sheet pan with parchment paper
31
Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan
32
Heat over moderate heat until sugar dissolves, then bring to a boil
33
Stir in pecans
34
Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes
35
Cool completely on pan on a rack
36
Coarsely chop candied pecans
37
For filling: While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth
38
Add confectioners' sugar and bourbon and mix on low speed until smooth
39
Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour
40
While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth
41
Add confectioners' sugar and bourbon and mix on low speed until smooth
42
Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour
43
Assemble whoopie pies: Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes
44
If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes
45
Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling
46
Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes
47
If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes
48
Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling