This afternoon the stars and planets aligned just right and Lachlan not only took a nap at the perfect time, but he actually woke up and sat there happy as a clam for a bit rather than hollering for me. And so I had time to make some whoopie--pies that is--that I've wanted to try since Christmas.
A while back the husband pointed out this recipe for pumpkin whoopie pies with cream cheese filling in the Baked cookbook that I got for Christmas, and I just happen to still have a boatload of winter squash puree in the freezer. These turned out pretty awesome, but the recipe makes a LOT more than the 12 small whoopie pies listed in the book.
Pumpkin whoopie cookies
3 cups flour
1 teaspoon each: salt, baking soda, baking powder
2 tablespoons cinnamon
1 tablespoon each ginger, cloves
2 cups packed brown sugar
1 cup vegetable oil
3 cups chilled pumpkin puree (important that it is chilled to help cookie have a domed top)
1 teaspoon vanilla
Cream cheese filling
3 cups powdered sugar (I only used 2 cups to keep more of the flavor of the cream cheese)
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In large bowl, whisk together flour, salt, baking powder, baking soda, and spices. Set aside.
3. In another bowl, whisk together oil and brown sugar. Add pumpkin puree and whisk to combine. Add eggs and vanilla and whisk until combined.
4. Add flour mixture to pumpkin and whisk until well combined.
5. Drop heaping spoonfuls of dough about 1 inch apart onto cookie sheets lined with parchment paper.
6. Bake for 10-12 minutes or until cookies are starting to crack on top and a toothpick inserted into center comes out clean.
7. Remove from oven and cool completely.
8. Make the filling by beating together the butter and cream cheese. Add powdered sugar and vanilla and mix well.
9. Turn over half of the cookies and top with a large spoonful of filling. Top with another cookie and press down slightly to spread filling to edge of cookie.