Pumpkin Whoopie Pies
I was going back through some old recipes and the photos from these kept catching my eye. I remember spending tons of time to get the light just right and I really like how these photos turned out. I don't think they were approved by the food blog photo sites, but that's OK. I still like them and I don't need them for validation (although it is always nice.)
It is about this time of year that people start getting that craving for pumpkin--something about the lessening light each day, the slight change in the air (maybe more than slight if you live up north), and being back in the rhythm of school, I suppose. I am not one to go out and try a pumpkin latte and don't really understand the craze but I do love pumpkin baked goods.
Awhile back (2012!), I made these mini pumpkin whoopie pies to have for the kids dessert table on Thanksgiving. Nothing really fancy here, just two soft cookies sandwiching a creamy, Oreo cookie like filling.
In this particular version, I stayed with the pumpkin cookie and the white filling. Simple, classy and delicious.
The perfect recipe for Thanksgiving, Halloween, or the fall season in general.Print
- 1 cup ½ pumpkin puree
- 1 cup ½ All purpose flour
- cup ½ I Can't Believe its not Butter Sticks
- cup ½ White Sugar
- cup ½ Brown Sugar
- teaspoon ½ heaped nutmeg
- teaspoon ½ allspice
- teaspoon ½ kosher salt
- teaspoon ½ baking soda
- teaspoon ½ baking powder
- 1 teaspoon vanilla extract
- 1 egg
- Creme Filling
- cup ½ butter
- cup ½ Marshmellow Fluff
- 2 cup Confectioner's Sugar
- 2 teaspoon vanilla extract
- Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper or a Slipmat.
- For the cookies, mix the dry ingredients together; spices, baking soda, baking powder, salt and flour. Set aside. In a mixing bowl, whip together the pumpkin, I Can't Believe Its Not Butter Stick and sugars. Once well mixed, add the egg and vanilla. Add the dry mixture to the wet slowly.
- Using a small cookie scoop, place dough on cookie sheet; spaced about 1 inch apart. Bake for 10-12 minutes. They will puff up and shouldn't expand horizontally very much.
- Let cookies cool on a wire rack until completely cool before filling.
- Creme Filling
- In a stand mixer, whip together the butter and the marshmallow fluff, the vanilla and the confectioners sugar.
- I used a Wilton 1M tip, and filled a piping back with creme filling. I piped a glop in the middle of a cookie and then sandwiched another one on top.
- Store covered in the refrigerator for up to on week.