SPICY PUMPKIN WHOOPIE PIES

Adapted from The King Arthur Flour Cookie Companion.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword autumn, cookies, cream cheese, pumpkin

Prep Time 45

Cook Time 10

Total Time 55

Servings

Calories 322kcal

Author Andrea

Equipment

2 baking sheets, greased or lined with parchment paper coated with butter on top
stand mixer with paddle attachment
#20 or #40 cookie scoop

Ingredients

Cookies

1½ cups canned pumpkin
2 large eggs
1 pound brown sugar
1 cup canola oil
2 tablespoons molasses or dark corn syrup
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups unbleached all-purpose flour

Filling

4 ounces unsalted butter
4 ounces cream cheese reduced fat [Neufchâtel] or full fat
2 teaspoons vanilla extract
2¼ cups confectioners sugar

US Customary - Metric

Instructions

Preheat the oven to 375° F.

Cookies

With the stand mixer, beat together the pumpkin, eggs, brown sugar, oil, and molasses. Scrape down the bottom and sides of the bowl, then beat in the salt, spices, baking powder, and baking soda.
Add the flour to the wet ingredients and beat on low for about 1 minute, until all of the flour is wet. Scrape the bottom and sides of the bowl, then beat on medium for a short time until the batter looks smooth. Scoop and drop the batter onto the prepared baking sheets, spacing 2 inches apart to allow for spreading.
Bake the cookies for 10 to 12 minutes, until they feel firm to the touch. To test, gently press your finger in the center, and a slight indentation should remain. Remove the cookies from the oven and allow them to sit on the pans for another 5 minutes, then transfer to a wire rack. Cool completely before adding the filling.

Filling

Put the butter, cream cheese, and vanilla in the mixer bowl and beat on medium-low speed for about 1 minute, until the mixture is smooth and thoroughly combined. Decrease the speed to low and add the confectioners sugar a little at a time. Beat on medium until the frosting is smooth, about 1 minute.

Assemble

Spread the flat side of half the cookies with the filling. Top with the remaining cookies. Because these cookies tend to be sticky, wrap each pie individually in plastic wrap for storing. Keep the cookies in the refrigerator.

Notes

Variations

ORIGINAL FILLING RECIPE
1 tablespoon unflavored gelatin
2 tablespoons (1 ounce) cool water
½ cup (1 stick, 4 ounces) unsalted butter
½ cup (4 ounces) cream cheese (reduced fat [Neufchâtel] or full fat)
2-¼ cups (9 ounces) confectioners’ sugar
2 tablespoons finely chopped crystallized ginger

1. In a small heatproof bowl, combine the gelatin and water and set aside for the gelatin to soften. In a large mixing bowl, beat together the butter and cream cheese until fluffy. Heat the gelatin and water very gently (in a larger bowl of hot water, or at low power in the microwave), stirring to dissolve the gelatin. Set it aside.

2. Add half the confectioners’ sugar to the butter/cream cheese mixture, beating well. Add the gelatin and mix to combine. Add the remaining confectioners’ sugar, mixing until blended, then stir in the ginger.

Nutrition