Friday, October 8, 2010
Parker Here: Pumpkin Whoopie Pies
Hey, I am back. I am hanging out today with everyone and mom got antsy. She wanted to make Whoopie Pies so Grammy held me while I supervised mom and told her what to do.
First off I told her to mix everything she was suppose to together. Uh, that batter looks a bit familiar.
I practiced making faces while no one was looking. Grammy taught me this one.
Mom made a mess and Grammy was saying something under her breath like "some things never change". Mom didn't hear her though.
I can't even eat these yet. How screwed up is THAT? I am too young for all the good stuff.
Uh oh, mom is really going to get in trouble when Grammy sees this. Mom got frosting on the cabinets. Well, it IS mom's kitchen and she can do what she wants and Grammy can't yell at her.
Yum, these just came out of the oven. They really look good.
I think they are bigger than my face.
Uh oh, Grammy just got a look at the kitchen. I am outta here.
Pumpkin Whoopie Pies
FOR THE PUMPKIN WHOOPIE COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
FOR THE CREAM-CHEESE FILLING
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.