Thursday, February 28, 2013

Pumpkin Whoopie Pies

These are so moist and yummy and so easy to make! My 3 year old wanted to help me, so I could not take pictures of the process of making them, but trust me, they are super easy and no secrets! They are just perfect to make any time of the year, and was approved by the little guy. You see, he is very picky when it comes to sweets... Yeah, it is just weird... I mean, he doesn't like chocolate chip cookies, or anything with peanuts... No jam or muffins... But these ones, as he said: "They are very yummy, mommy!" and gobbled two of them in no time.

Pumpkin Whoopie Pies
(adapted from Rachel Ray)

1 stick (4 ounces) unsalted butter melted
1 cup packed light brown sugar
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup all purpose flour
2/3 cup whole wheat pastry flour

For the cream:

1/2 stick (2 ounces) softened butter
4 ounces cream cheese, chilled
1/2 teaspoon vanilla extract
pinch of salt
1 cup confectioners sugar


Preheat the oven to 350 F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and the pumpkin pie spice and mix until well combined. Set aside.

In a large bowl, using a hand mixer, whisk together the melted butter and brown sugar until smooth. Add one egg at the time, mixing well at each addition. Add the pumpkin puree and vanilla and continue mixing until the mixture is smooth and well combined.

Using a rubber spatula, fold in the flour. Try not to overmix the batter, so the final result is the nice, light and moist cake.

With a small cookie scoop, drop mounds of batter, spaced evenly onto the baking sheet. I could make 42 cakes, which made 21 whoopies. Bake for about 12 minutes until springy to the touch. Do not overbake them or they will turn out dry. Transfer to a rack to cool completely.

To make the cream:

Using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar, pinch of salt and vanilla and mix until fluffy, about a minute.

Spread the flat side of the cake with the cream cheese frosting and top with another cake.


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