Sunday, November 15, 2009
Pumpkin Whoopie Pies...Delicious!
My youngest daughter Micaela, enjoys baking. A couple of years ago she found this recipe in a Rachel Ray magazine and made them for us. They were absolutely delicious. We BEG her to make them for us now. If you like pumpkin or cream cheese, you will love these!
Here is Micaela taking them off of the cookie sheet. As you can see, we don't use the parchment paper, as advised in the recipe :-)
Pumpkin Whoopie Pies
1 1/2 sticks butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temp, lightly beaten
1 cup canned pure pumpkin puree
1 Tbs. pumpkin pie spice
1 1/2 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
Preheat oven to 350. Line two baking sheets with parchment paper, if desired. In large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 tsp. vanilla, baking powder, baking soda and 3/4 tsp. salt. With a rubber spatula, fold in flour.
Using an ice cream scoop or tablespoon drop 12 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.
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 tsp. vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 min.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Watch them disappear!