Tuesday, October 28, 2008
Pumpkin Whoopie Pies
Last night our friends had a little pumpkin themed get together. This gave me the opportunity to try out a new pumpkin recipe that I have been longing to try. I was also hoping to make some mini pumpkin pies, but I was out of eggs and my car battery was dead, so everything got postponed until later in the day, leaving time just for the cookies.
This is a Racheal Ray recipe, and it was a huge hit! I was really nervous throwing a new recipe together just minutes before we went to our friends, but this was quick, easy and very delicious.
Preheat oven to 350. 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.
Using an ice cream scoop or tablespoon, drop generous mounds of batter, spaced evenly, onto each baking sheet. The recipe says it makes 12 pies, I got about 18, it just depends how big your scoop is. The dough was a little wetter then it seemed it would be, but I trusted Rachael, and they turned out perfect. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely. We were in a bit of a time crunch, so we set them outside for a few minutes, and they cooled of very quickly.
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.
Spread the flat side of cakes with the cream cheese frosting. Top each with another cake.
A special thanks to my husband who snapped the pictures while I was busy baking and getting ready to go. Thanks sweetie!
Pumpkin Whoopie Pies
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