Pumpkin Whoopie Pies

From Yankee Magazine — November 2009

From Best New England Recipes — November 2009

Cakes and Frostings Recipes

Preparation Time: 20 minutes

Start to Finish Time: 40 minutes

Yield: 6 pies

Watch this video: Pumpkin Whoopie Pies

For the cakes:

• 1 stick unsalted butter at room temperature
• 1 cup firmly packed light-brown sugar
• 2 large eggs at room temperature, lightly beaten
• 1 cup canned pumpkin purée (not pumpkin-pie filling), such as One-Pie brand
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon table salt
• 1-2/3 cups all-purpose flour

Preheat oven to 350°. Line two baking sheets with parchment paper.

In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a spatula, fold in flour.

With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

For the filling:

• 8 ounces cream cheese, at room temperature
• 1/2 stick unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 3/4 cup powdered sugar
• 1/8 teaspoon table salt

In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. Add vanilla, maple syrup, powdered sugar, and salt.

Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.

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VIDEO: Watch Annie B. Copps make Pumpkin Whoopie Pies

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