On our Facebook page, we asked our fans to tell us what they enjoyed baking most during the fall months. Manny Lim was kind enough to send over a recipe for his favorite fall treat – pumpkin whoopie pies!!
If you don’t already, please like us on Facebook and share your favorite fall recipes with us! We just might feature them on our blog!
Pumpkin Whoopee Pies – Original recipe by Robin Smith in Cooks Illustrated
Use pumpkin puree (sometimes calls packed pumpkin) for this recipe, not pumpkin pie filling.
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 3/4cup vegetable oil
- 2cups granulated sugar
- 2teaspoons vanilla extract
- 2teaspoons ground cinnamon
- 1/2teaspoon fresh ground nutmeg
- 4cups all-purpose flour
- 4teaspoons baking powder
- 2teaspoons baking soda
- 1teaspoon table salt
- 8tablespoons unsalted butter (1 stick), softened but still cool
- 4ounces cream cheese (1/2 package), at room temperature
- 3/4cup Marshmallow Fluff (3 1/2 ounces)
- 1/4teaspoon table salt
- 1teaspoon vanilla extract
- 1 1/4cups confectioners’ sugar , sifted
1. 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.
2. 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.
3. 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.
4. 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.
5. 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)
Photo copyright verybestbaking.com