Saturday, November 13, 2010

Pumpkin Whoopie Pies

This recipe was originally called MINI Pumpkin Whoopie Pies, but since there's only the two of us, I figured we really don't need 36 {mini} pies! Better to make 12 regular size ones. :o) Not only do these pies have the standard cream filling, but it's a cream cheese filling. Yum. Definitely put these on your "to bake" list. And what to do with the leftover can of pumpkin? Why, pumpkin pancakes the next morning, of course! Little side note: when you make the frosting, it will seem that there might not be enough yummy goodness for all 12 {or 36} pies, but do not despair! Do yourself a favor and apply filling liberally. There is plenty to go around!

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Pumpkin Whoopie Pies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup 100% Pure Pumpkin
1 teaspoon vanilla extract

Cream Cheese Filling
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

PREHEAT oven to 350° F. Lightly grease or line four baking sheets with parchment paper.COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the mini pie recipe.)BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

*Since I made regular size pies, the cookie "drops" were more like a heaping tablespoon or two and the same when spreading the filling on the baked cookies.