Tuesday, November 27, 2007

Makin' Whoopie.... pies that is


So for Thanksgiving D and I went to my parents house and then did a second round of sweets and snacks with his parents. So I decided to make something pumpkin to go along with my pecan pie. Well, my mom makes the pumpkin pie every year, so no need to do that. So when my fall issue of Everyday with Rachael Ray came I was interested by the Pumpkin Whoopie Pie recipe. So after the food goddess on the WC board deemed them yummy, I decided those would be my pumpkin-y contribution to Turkey Day.

They were really easy to make, which is saying something since this was only the second time I had ever made icing. And everyone really loved them, which is always a good sign. I doubled this recipe, since it was going to more than one house, and it made more than enough pies.


Pumpkin Whoopie Pies



Makes 12

Prep Time: 35 min

Bake Time: 10 min


Ingredients


1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar


1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3. 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.

4. 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 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

1 comment:

MrsPresley said...

yum! i love pumpkin and cream cheese :)